Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn

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

Ingredients

Ingredient

Unit

Quantity

CURED SALMON

 

 

Skinned Salmon Fillets using top end of loin

Grams

200G

Orange Zest

Ea

1

Sugar

Grams

200G

Salt

Grams

200G

Curry Leafs

Bunch

1/4

Toasted Fennel seeds

Grams

5G

Toasted Coriander Seeds

Grams

5G

Curry Leaf

Sprig

1

Toasted Star Anise

Ea

1

Black Pepper

Grams

5

Coriander Root

Bunch

1/4

Kaffir Lime Leafs

Ea

1

 

 

 

BUTTER POACHED PRAWNS

 

 

Cleaned & skewered prawns

Whole

5

Turmeric

Grams

5

Butter

Grams

200

Curry Leaf

Sprigs

1

Salt

Grams

2

Pepper

Grams

2

 

 

 

SEARED SCALLOPS

 

 

Cleaned Canadian Scallops

Whole

5

Vegetable oil

Grams

50

Salt

Grams

2

White pepper

Grams

2

 

 

 

MISO GLAZE

 

 

Red Miso Paste

Grams

100

MAGGI TASTE OF ASIA CHILLI GARLIC SAUCE

Grams

15

Palm Sugar

Grams

40

Mirin

Grams

20

White Wine

Grams

20

 

 

 

CARAMELISED SHALLOT TOASTED SEASME DRESSING

 

 

Brunoised Shallots

Grams

80

Palm Sugar

Grams

20

MAGGI TASTE OF ASIA HOISIN SAUCE

Grams

20

Chinese Black Vinegar

Grams

20

Curry leaf

Sprigs

1

Toasted White Sesame

Grams

20

Chopped Pickled Ginger

Grams

10

Black Pepper

Grams

3

 

 

 

AVOCADO PUREE

 

 

Avocados

Whole

1

Olive Oil

Grams

50

Lemon Juice

Ea

1

Salt

Grams

2

Lemon Zest

Ea

1

Cream Cheese

Grams

20

White Pepper

Grams

2

 

 

 

SCORCHED ORANGE SEGMENTS

 

 

Oranges

 

2

Sugar

Grams

10

 

 

 

CUCUMBER, RADISH DILL SALAD

 

 

Cucumber

Ea

2

Red Radish

Ea

3

Lemon Juice

Grams

10

Olive Oil

Grams

20

Orange Juice

Grams

10

Dill

Bunch

1/4

Chervil

Bunch

1/4

Salt

Gram

2

 

 

 

FRIED Curry Leaf

 

 

Curry Leaf

Bunch

1/4

Method

CURED SALMON -

  1. Trim Salmon to size & reserve in a cryovac bag
  2. Mix & blitz together remaining ingredients
  3. Add to Salmon, cryovac, let sit for an hour.

BUTTER POACHED PRAWNS -

  1. ​​​Melt Butter in a pan, add turmeric, curry leaf, pour into cryovac bag
  2. Add prawn to cryovac bag & poach

SEARED SCALLOP –

  1. Clean scallops
  2. Heat a pan to a medium – high heat & sear

CHILLI, GARLIC & MISO GLAZE –

  1. In a pot add Sake & white wine, cook off alcohol.
  2. Add remaining ingredients, mix together, add to cryovac bag.
  3. Boil cryovac ingredients for an hour or until caramelised, pass into a piping bag.

CARAMELISED SHALLOT & TOASTED SEASAME DRESSING –

  1. Sweat Shallots, add palm sugar,
  2. Add curry leaf.
  3. Add Chinese black vinegar, hoisin sauce, sesame & water if needed.

AVOCADO PUREE –

  1. Peel & deseed avocado cut into dices, add cream cheese & avocado to jug.
  2. Add lemon juice & zest, start blending, add oil as needed & check seasoning.
  3. Pass into a piping bag & reserve.

CARAMELISED ORANGE SEGMENTS –

  1. Peel orange & segment, place segments onto a tray.
  2. Cover segments with sugar & torch.

CUCUMBER, RADISH & CHERVIL SALAD –

  1. Peel cucumbers, slice radish, add to a bowl.
  2. Lightly dress with lemon, orange juice & a touch salt.

FRIED CURRY LEAFS –

  1. Pick curry leafs, fry in deep fryer.