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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 12 - Paillard de saumon


MasterChef Australia on TV ONE

Paillard de saumon Jean Trois Gros

MasterClass with Gary Mehigan

Champagne and sorrel sauce:
1 john dory skeleton
1 tablespoon olive oil
2 eschallots, peeled and sliced
1 clove garlic, peeled and sliced
2 sprigs thyme
4 button mushrooms, sliced
250ml Noilly Prat or dry Cinzano
500ml champagne
300ml fish stock
375ml pure cream
1 tablespoon champagne
2 teaspoons lemon juice
1 bunch sorrel, washed and leaves picked and torn
10g butter
1 tablespoon lemon juice, to finish

Pan seared salmon:
1 side of salmon, pin boned
1 tablespoon olive oil

Vegetables:
1 tablespoon olive oil
10g butter
100g nameko mushrooms, in small clusters
12 baby radish (or French Breakfast Radish)
100g baby white turnips
1 tablespoon water

Garnish:
1 tablespoon radish or rocket flowers, picked
1 tablespoon chervil, picked

1. For champagne sauce, roughly chop dory bones, disgorge to remove any blood, drain and pat dry with paper towel.

2. Heat oil in a deep frying pan over a high heat, add eschallots, garlic and thyme and sauté for 1 minute.

3. Add dory bones, mushrooms, noilly prat, champagne and fish stock and bring to the boil. Reduce heat to medium and simmer until stock has reduced to approximately 150ml. Add cream and bring to a gentle boil.

4. Remove from heat, strain, add a pinch of salt, and add 1 tablespoon champagne and lemon juice to taste. Set to one side until required.

5. For salmon, trim belly off, remove skin taking care to leave brown flesh on the skin. Cut a 600g piece, cut across breadth horizontally so you get 2 even pieces, trim until same size.

6. For vegetables, place oil and 1 teaspoon butter in a frying pan over a medium heat, add mushrooms, radish, turnips, remaining butter and a splash of water. Cook until lightly golden on all sides, season with salt and pepper and transfer to a small plate and set aside.

7 Bring champagne sauce to the boil, reduce heat to low, add sorrel and shake gently until sorrel changes colour. Add butter and lemon juice and season to taste.

8. Wipe out pan and place back onto a high heat, add oil. Place salmon into the hot pan, season and panfry for 30 seconds on one side, turn and panfry for 5 seconds, remove and season alternative side, drizzle with a little olive oil.

9. To serve, spoon a little sauce onto the plate, place the salmon on top, spoon over mushrooms, radish, turnips and garnish with flowers and chervil.


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