Pave of Crispy Skinned Aoraki Salmon, White Bean, Chorizo and Tomato Ragout, Pickled Cucumber
This recipe was kindly donated by Cliff Fernandes, head chef, Masonic Hotel Napier.
Pave of Crispy Skinned Aoraki Salmon, White Bean,
Chorizo and Tomato Ragout, Pickled Cucumber.
Serves 6
Ingredients:
Side of Aoraki salmon (aprox 1.2 kg)
1 tbsp butter
Sprig of thyme
˝ lemon juice.
50 ml olive oil
100 gm onions finely chopped
2 cloves garlic finely chopped
100 gm chorizo diced.
2 strands of saffron
Pinch of smoked paprika
200 gm tomatoes
100 gm white beans soaked overnight in cold water
˝ bunch chopped basil
Salt and pepper.
1 cucumber
100 g salt
250 ml white wine vinegar
1 tbsp sugar
1 tsp grated ginger
Method:
Portion salmon into even 180gm portions and score the skin. Keep aside. Heat the oven to 180-degree Celsius.
Prepare the ragout by heating the oil in a heavy based pan. Add the onions and garlic and sauté for a couple of minutes. Add the chorizo and fry stirring continuously for 5 minutes or until the chorizo is golden brown in colour. Add the saffron and smoked paprika and cook for one minute. Add the tomatoes and keep cooking for another 5 minutes or till thick. Drain the bean completely and add to the pan. Add water enough to cover the beans. Cover with a tight fitting lid and simmer gently till beans are done. Keep adding more water if required. Once done take off the flame and stir in the basil.
For the cucumber, peel the skin off the cucumbers. Discard. Peel the flesh into a bowl. Add the salt and leave aside for 10 minutes to cure. At this stage there will be a lot of water collected in the bowl. Drain and give the cucumber a good wash. Thoroughly dry. Bring the vinegar, sugar and ginger to a boil. Take aside and let cool. Once cooled pour over the prepared cucumber and leave aside. This will keep refrigerated for up to 1 week.
Meanwhile season the salmon on both sides. Heat oil in a frying pan. Once hot add the salmon, skin side down. Put in the oven and cook for 5 minutes. Take off the oven and turn flesh side. Add the of butter, thyme and juice of freshly squeezed lemon. Baste the salmon and keep aside to rest.
For assembly, ladle the ragout in the center of a bowl. Place the salmon on top. Drizzle some of the basting liquid. Top the salmon with a few shaving of the cumber and garnish with some crisp micro greens.
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Masonic Hotel Napier
We're Napier's largest original Art Deco Hotel. Located on the waterfront with panoramic views of the Pacific Ocean. Right in the heart of the CBD and just 10 minutes drive from the airport. The Masonic Hotel is perfectly situated for both business and sightseeing, most of Napier's attractions and business offices are within walking distance. .
The Masonic Hotel
Ph: +64 6 8358689
www.masonic.co.nz
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