

Roasted Salmon, Zucchini Puree, Tomato, Prawn and Chilli Garlic Butter
- 4 Portions
-
high
Ingredients
Ingredients | Unit | Quantity |
Salmon – Top end | Kg | 1.2 |
Prawns U10 | Ea | 10 |
Brown onion | Ea | 1 |
Fennel Baby | Ea | 2 |
Garlic | Bulb | 1 |
Basil | Bunch | 1 |
Coriander Seeds | Gr | 5 |
Fennel seeds | Gr | 5 |
Pepper white whole | Gr | 5 |
MAGGI Taste of Asia Chilli Garlic Paste | Gr | 40 |
Butter | Gr | 150 |
Cream pouring | Mls | 100 |
Noilly prat | Mls | 200 |
Roma tomatoes | Ea | 2 |
Zucchini | Ea | 6 |
Borage flowers | Punnet | 1 |
Zucchini flowers | ea | 8 |
Method
1. Portion salmon and set aside for service time
2. Dice whole prawns and gently sweat down for 2 mins
3. Add diced fennel, onion and garlic. Cook for 2 mins
4. Add coriander, fennel and peppercorn seed as well s chilli paste. Cook for 2 mins
5. Deglaze with Noilly Prat
6. Add 1L water and cook for 20 mins
7. Add cream, bring to simmer and set aside
8. Strain off and monte butter, season to taste and set aside
9. Slice zucchini and de-seed. Cook and let pan until tender. Blend with basil, chill and set aside
10. Boil while zucchinis in salted water, chill and portion
11. Blanch tomatoes and dice
Products used in the recipe
