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MasterChef Australia

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Ep 3 - Spiced Smoked Salmon with Pumpkin and Carrot Puree


MasterChef Australia on TV ONE and TVNZ OnDemand

EP 3 Jamie Fleming

Spiced Smoked Salmon with Pumpkin and Carrot Puree

Serves 4

Horseradish Yoghurt

¼ cup Greek style yoghurt

1 tablespoon horseradish cream

1 tablespoon lemon juice

½ tablespoon finely chopped flat leaf parsley

salt, to taste

Pickled Radish

3 small radishes

¼ cup caster sugar

½ cup white balsamic vinegar

salt, to taste

 

Pumpkin and Carrot Puree

100g butternut pumpkin, peeled and diced

2 carrots, peeled and finely diced

2 garlic cloves

1 tablespoon olive oil

50 grams butter

salt and pepper, to taste

 

Spiced Smoked Salmon

4 x 150 gram salmon, tail end, about 2 cm thick, skin on

3 star anise

¼ teaspoon sechuan peppercorns

¼ teaspoon cumin seeds

1 cup brown sugar

1 cup rice

 

Garnish

Snow pea sprouts, trimmed

Preheat oven to 180C.

  1. For horseradish yoghurt, combine all ingredients in a small bowl. Mix well and season to taste. Cover and refrigerate.
  2. For the pickled radish, slice radish thinly and place in small bowl. Combine remaining ingredients in a small saucepan over a medium heat, until sugar dissolves. Remove from heat then pour over radish. Set aside in refrigerator.
  3. For salmon, remove skin from fillet and place skin on lined baking tray. Cover with another sheet of baking paper and cover with another baking tray. Place in the oven and bake for 30 minutes. Remove top tray and baking paper and continue cooking until crisp, about another 5-7 minutes. Set aside.
  4. For Pumpkin puree, add all ingredients, except butter, into a medium baking dish and toss well. Cover with foil and cook until vegetables are tender, about 30-35 minutes. Transfer to a medium bowl and add butter. Process with a stick blender until smooth. Pass through a sieve and season to taste. Set aside.
  5. Place spices, sugar, and rice into a small bowl and stir to combine. Transfer to a foil lined wok. Place wire rack in wok, cover with a lid and place over high heat. Once mix begins to smoke, place salmon on rack and cover. Cook until still a little pink inside, about 5 minutes or to your liking.
  6. To serve, divide puree between plates. Top with salmon and crisped skin. Garnish with radish pickle, snow pea sprouts and horseradish yoghurt.

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