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Get Fresh With Al Brown


Ep 8 - Poached King Salmon and Cloudy Bay Clams with Caesar Salad

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Poached King Salmon and Cloudy Bay Clams with Caesar Salad

Step 1.  Caesar Dressing

3 Egg Yolks
1 Tbl Garlic (Minced)
1 Tbl Anchovies (good quality)
1/2 Cup Parmesan Cheese (Grated)
1/3 Cup Lemon Juice
1 tsp Lea & Perrins
1/2 Cup Canola Oil
1/3 Cup Olive Oil
Salt and Fresh Black Pepper


Using a wand blender or food processor, add the yolks, garlic, anchovies, parmesan cheese, lemon juice and Lea & Perrins and process for 30 seconds until combined.
Slowly drizzle in the two oils until incorporated and thick. Taste and season with salt and fresh black pepper then refrigerate until required.

Step 2. Poaching Salmon.

1 Salmon Fillet (skin and pin bones removed)
Hot Seasoned Water
1 Lemon


Using a sharp knife, cut across the salmon fillet directly downwards, creating a 1 cm thick slice of salmon. Repeat until you have 12 pieces.
In a high-sided dish, lay out the slices of salmon side by side, but not too close together. Squeeze the juice of a lemon into the hot seasoned water, and then pour into the tray of salmon gently. Allow fish to cook in the hot liquor for 1 to 2 minutes, until pink around the outside. Remove from liquor and cool on a separate tray. (the idea is to cook the outside of the fish, but keep is raw in the centre) Refrigerate until required.

Step 3. Fried Clams.

36  Shucked Clams
Canola Oil
3 Tbl  Flour
1/4 cup Polenta
1/2 cup Cornflour
Sea Salt and Freshly Cracked Black Pepper


Drain the clams in a colander over a bowl or similar then pat dry with a clean tea towel.
In a heavy based saucepan, add enough canola oil until you have a depth of about 2cm. Place on medium heat.
Stir together the flour, polenta and cornflour in a large mixing bowl. Coat the clams in the flour mix.
Once the oil is hot cook the clams in batches for about a minute until golden and crisp, Remove from the oil with a sieve and place on absorbent paper towel.

Step 4. Plating.

12 pieces Chilled Poached Salmon
Caesar Dressing
2 handfuls Baby Romaine Leaves (sliced in half lengthways)
1/2 cup Shaved Parmesan Cheese
36  Fried Clams (hot)
1  Lemon
Sea Salt and Freshly Cracked Black Pepper


On suitable plates, place two pieces of salmon together in the centre of the plate.
In a large mixing bowl, combine the romaine leaves, parmesan cheese and enough Caesar dressing to lightly coat the leaves. Toss ingredients lightly with clean hands. Place 6 or 7 leaves over each portion of salmon, followed by a little shaved parmesan. Finally, garnish with 6 fried clams around the plate, a squeeze of lemon juice and season with sea salt and freshly cracked black pepper. Serve now.