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Roast Aoraki Salmon, Parsnips Olive & Caper Vinaigrettee
This recipe was kindly donated by Bannockburn Hotel.
Roast Aoraki Salmon, Parsnips Olive & Caper VinaigretteServes 6Make the vinaigrette in advance and store in the refrigerator. Half an hour before cooking, take the vinaigrette out of the fridge. Also take out the Salmon so it can be cooked to medium rare, without being cold in the centre. In the few minutes of the parsnips cooking, start to cook the Salmon, keeping the parsnips in a warm place while the Salmon cooks. For the Vinaigrette: 1 tsp dijon mustard 2 tblspns red wine vinegar black pepper 1/3 cup extra virgin olive oil 2 shallots, finely diced 3 tsp tiny salted capers, rinsed and well drained 20 kalamata olives, deseeded and finely chopped sea salt 11/2 tblspns chives, finely chopped Whisk together the mustard, vinegar and black pepper. Add the olive oil. Stir in the shallots, capers and olives. Check the seasoning: you may like to add a little salt. Keep in mind that the capers and olives are quite salty. Just before serving, stir the chives through the vinaigrette. For the Parsnips: 3 tblspns extra virgin olive oil sea salt freshly ground black pepper 2 tspns fresh thyme leaves, chopped 6 parsnips, peeled, cut into large batons, core removed Season the olive oil with salt, pepper and thyme. In an ovenproof dish, toss the parsnips into the seasoned oil, coat evenly. Roast in the oven at 200C for 15 to 20 minutes, until they are golden and cooked through. For the Salmon: 800gm Aoraki Salmon fillet, skin on, bones and sinew removed, cut into 6 equal portions sea salt freshly ground black pepper 3 tblspns extra virgin olive oil 1 bunch watercress, thick stems removed, to serve Season the flesh of the Salmon with salt and pepper. Heat a large oven proof skillet until very hot, add the olive oil. Carefully place the Salmon in the pan, skin side down. Shake the pan gently so the skin does not stick. Transfer the skillet to the oven (preset at 180C), cook to medium rare. This will take about 3 to 6 minutes depending on the thickness of the Salmon. The fish will continue to cook for a few minutes after being removed from the oven so don't over cook it! Spoon the vinaigrette onto 6 serving plates. Layer equal portions of parsnip on top. Then a layer of watercress and finally the fillet of Salmon, ENJOY! |
Bannockburn Hotel
Quality is the word that best sums up the dining experience at Bannockburn Hotel. Local produce such as the Aoraki Salmon featured in the recipe below, are sourced and served alongside the premium wines from the surrounding Bannockburn Vineyards. Spectacular views of the valley and Kawara River add to the ambiance from the Restaurant Garden Bar, and complete a wonderful dining experience not to be missed. Bannockburn Hotel Restaurant & Bar Recipe kindly offered by: Jeanette Whittaker, Owner |
All Salmon products, SLICED
Delicate slices of traditionally smoked salmon. Available in packs of 100g, 200g and 500g.
Catering grade also available to food service business accounts.
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Delicate slices of traditionally smoked salmon. Available in packs of 100g, 200g and 500g.
Catering grade also available to food service business accounts.
View Details
