Accompany this fantastic recipe by Chef Colin Fassnidge with a long glass of Matilda Bay Redback.
In a dry saucepan, dry roast the aromats.
Add the water and vinegar then the sugar.
Bring to boil then use accordingly.
Mix both miso and mayonnaise together.
You can add more or less miso depending on your taste.
Boil whole lemons in a saucepan of salted water for 1hr.
Cut lemons in half and remove pits.
Retain some of the lemon cooking liquid for blending.
In a blender add lemons with a splash of the cooking liquid, blend till a smooth paste add a few knobs of butter and a sprinkle of sugar. May need a little more salt at this stage.
Let cool before serving.
Slice the salmon into pieces about 0.5cm thick. Brush one side with a little bit of canola oil
On a very hot solid top stove fry one side of the salmon till a little charred.
Peel the cucumber and discard the skin, continue to peel the cucumber into ribbons stopping before the seeds. Just before serving dress the cucumber with pickling liquor.
Cut the cauliflower into small florets. Bring pickling liquor to the boil and pour over cauliflower, cover with cling film and let cool.
On a plated arrange seared salmon with pickled cauliflower and cucumber, shaved radish.
Put a few dollops of miso mayonnaise and lemon curd on the plate.
Arrange a shard of lavosh on top and serve.
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