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MasterChef New Zealand

TV ONE

Japanese Salmon Tasting Plate


Masterchef New Zealand on TV ONE and TVNZ Ondemand

Japanese Salmon Tasting Plate
Recipe by Tony Price

Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves 1

Wine Match:  Wither Hills Chardonnay

150g salmon fillet, pin-boned, skin removed and reserved

Salmon Sauce
2 tsp sesame oil
2cm piece of ginger, peeled, finely grated
25ml pickled ginger brine
50ml soy sauce
1 tbsp sugar

Potato Cake
1 tbsp Lupi olive oil
50g potato, grated
Salt and freshly ground black pepper

Savoury Scallop Custard
2 quail eggs
70ml Campbells Real fish stock or alternatively use a crab broth
2 scallop roe
1 slice of dried shitake mushroom, rehydrated in warm water for 30 minutes

Garnish
20g salmon caviar
Chive tips, to serve
1 scallop

1. To prepare the salmon skin, place a small half filled with canola oil over medium heat and bring up to 180C. Deep fry the salmon skin until crisp, remove from the oil and drain on paper towels. Set aside.

2. To make the sauce for the salmon, heat the sesame oil in a small saucepan over medium heat. Add the grated ginger and fry gently until golden. Add the pickled ginger brine, soy sauce and sugar and bring to a simmer. Allow the sauce to reduce by half, then pass through a fine chinois. Set aside.

3. To make the potato cake, heat the Lupi Olive oil in a small frying pan over medium high heat. Squeeze any excess moisture out of the potato, then season the potato with salt and pepper. Press the potato into a ring mould, approximately 4cm wide. Place the potato cake in the frying pan and fry until golden brown and cooked through.

4. To make the scallop custard, place the quail eggs and Campbells Real fish stock in a small food processor and blitz until combined. Season to taste with salt and pepper and pour into a shallow ramekin. Add the scallop roe and shitake mushroom. Place in a steamer and steam until just set.

5. Preheat an oven grill to medium high. To prepare the salmon, heat 1 tablespoon of Lupi olive oil in a frying pan over medium high heat and sear the salmon for 1 minute on each side. Add the salmon sauce to the frying pan and baste the salmon. Place the salmon under the grill to finish, basting regularly.

6. Place a small frying pan over high heat with a teaspoon of Lupi olive oil. Pan sear the scallop on each side for approximately 30 seconds, depending on size, until golden and medium rare. Set aside.

7. To serve, place the salmon on a serving dish and spoon over a little of the sauce. Place the potato cake on the plate and top with the seared scallop. Place the scallop custard on the serving dish and top with chive tips and salmon caviar.  Place the crisp salmon skin to the side of the salmon.




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