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Crispy Skinned Salmon, with a White Bait and Fresh Tomato Consommé Jelly, Salmon Caviar, Micro Greens, Saffron and Coconut Foam

This recipe was kindly donated by Simon Houghton, Executive Head Chef, Okurukuru Winery, Taranaki.

Crispy Skinned Salmon, with a White Bait and Fresh Tomato Consommé Jelly, Salmon Caviar, Micro Greens, Saffron and Coconut Foam.
10 portions


Wine match: Okurukuru Sauvignon Blanc, Marlborough, 2008 (available through our restaurant cellar door)

Ingredients:
600g Salmon (from 1 x whole salmon)
3 leaves gelatine
30 pce white bait
6 ripe tomatoes
15 strands of saffron
1 lemon grass sticks
100ml Coconut cream
30 pce Salmon caviar
10g Micro greens
Salt and pepper

Method:
  1. De scale, fillet salmon, remove pin bones, trim to size, wash and place in fridge until needed.
  2. Cut and blitz tomatoes, bring to boil, strain through muslin cloth, add pre soaked gelatine,
  3. Pour into mould and leave to set.
  4. Pan fry salmon skin side down until crisp, turn and leave to slowly heat through in pan.
  5. Bleed saffron, Bring coconut milk, lemon grass and saffron to boil, blend with hand blender until a good foam has been achieved
  6. Plate up all ingredients, finishing off with salmon caviar, and micro greens
  7. Lightly poach the whitebait in lightly salted water for a couple of seconds then add 3 whitebait to each tomato gelatine mould and leave to set.


Okurukuru Winery
Our licensed restaurant caters for à la carte dining with patrons able to take in the coastal scenery. Okurukuru offers dining on two levels, both of which are available for private hire to suit your requirements. Bookings are strongly recommended to avoid disappointment.
Okurukuru Winery
Taranaki
www.okurukuru.co.nz

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