Recipe Created by NSW Regional National Finalists George Mirosevich & Liam Gray
Roasted Salmon, Zucchini Puree, Tomato, Prawn and Chilli Garlic Butter

Roasted Salmon, Zucchini Puree, Tomato, Prawn and Chilli Garlic Butter

2018 Nestlé Golden Chef's Hat Award National Finalists Entree Recipe.
  • 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

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