This dishes was created at Wharekauhau Country Estate and crafted to showcase the best of Marlborough, and the Wairarapa regions. It was selected as the top dish at the 2016 Ora King Salmon awards. The dish has a number of components, however we urge you to try this one at home!
This is a true summer classic, and best enjoyed with friends, in the sun, with a glass of Lighthouse Gin & tonic on the side!
Happy cooking - Bon appetite!
Chilean guava poached ?ra King salmon, manuka bark smoked salmon mousse, local garden fruits and vegetables
Serves 4 People
Chilean guava fruit and brown sugar poached ?ra King salmon Ingredients
300g trimmed ?ra King salmon, skin off, pin bones removed
Olive oil for drizzling
- 2g star anise
5g Chilean guava berries, dried powder (from the garden, has been dehydrated in the summer)
2g ground coriander
14g soft brown sugar
2g Marlborough flaky sea salt
1. Blend the spice mix ingredients together and pass through a sieve to remove any large pieces. Drizzle the salmon fillet with oil before rubbing with the spice mix.
2. Wrap the salmon tightly with cling film and lightly poach to set the shape and cook to medium. Remove salmon from poaching pan, cool and allow to rest in the fridge.
3. When ready to serve, carefully remove cooked salmon from cling film and portion. Lay on a tray and bring to room temperature 30 minutes prior to serving.
Grapefruit syrup Ingredients
125ml grapefruit juice
5g root ginger, peeled and finely chopped
25g Manuka honey
1 pinch of NZ saffron threads
1. Place all ingredients in a pan and bring to a gentle boil, reduce heat and simmer until a syrup is obtained.
2. Season syrup to taste before straining through fine muslin.
3. Store in the fridge until required.
Manuka smoked ?ra King salmon mousse Ingredients
90g Marlborough King salmon belly, skin on
4g caster sugar
Pinch of Marlborough flaky sea salt
60g soft goat’s feta
30g mascarpone cheese
25g natural yoghurt
2g lemon zest, fine
10ml Lighthouse Gin
3g fennel fronds and chives, chopped
Marlborough flaky sea salt
½ leaf gelatine, softened
1. Sprinkle sugar and salt on salmon, place the Manuka bark in a pan with a rack over, heat the pan and place the salmon on the rack skin side down. Cover with a second pan of the same size. Using a high smoke, cook for 5 – 10 minutes or until salmon is cooked through.
2. Remove smoked salmon from pan and allow to cool slightly.
3. In the meantime, place the goat’s cheese, mascarpone and yogurt in a blender and mix until smooth. Add the cooled smoked salmon, lemon zest, gin and herbs. Mix until all ingredients are incorporated.
4. Heat the cream and add the softened gelatine, allow gelatine to dissolve fully before adding to the mousse. Taste and adjust the seasoning as required.
5. Roll mousse mix in cling film to create a small thin log, or place into a container and set in the fridge for 20 minutes. Upon serving, portion mousse as required and remove cling film.
¼ apple, thinly sliced thin
40g fennel bulb, thinly sliced
1 radish, thinly sliced
1 Grapefruit, segmented
Micro herbs and edible flowers
?ra King salmon caviar
Sweet soy sauce
Just prior to serving, finely slice the fennel, radish and apple. Arrange a portion of poached salmon and mousse on each plate, place the finely sliced apple, radish and fennel along with the segmented grapefruit on and around the salmon. Drizzle with a small amount of grapefruit syrup and sweet soy sauce.
Decorate with ?ra King salmon caviar, fresh micro herbs and edible flowers