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  • PAN ROAST KING SALMON FILLET WITH BEETROOT, FENNEL, RADISH, LABNA AND SOFT HERBS

PAN ROAST KING SALMON FILLET WITH BEETROOT, FENNEL, RADISH, LABNA AND SOFT HERBS

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PAN ROAST KING SALMON FILLET WITH BEETROOT, FENNEL, RADISH, LABNA AND SOFT HERBS

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Ingredients

Adjust Servings:
2 bunches baby beetroot
extra virgin olive oil
1 lemon juice only
4 x 160 grams fillet king salmon or ocean trout
60 millilitres Vegetable Oil
white pepper
1 medium bulb of fennel
4 radishes
1/4 bunch tarragon
1/4 bunch flat parsley picked, roughly choped
3 sprigs dill
20 millilitres Chardonnay-vinegar
80 millilitres extra virgin olive oil
100 grams labna
  • Serves 4
  • Medium

Ingredients

Directions

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  1. Preheat the oven to 150 degrees

Vegetables

  1. Trim and wash the beetroots.
  2. Wrap them in foil with a little seasoning and oil.
  3. Roast for 45 minutes or until tender.
  4. Peel while they are warm and trim to neaten.
  5. Dress with a little EVOO and lemon juice. Set aside.
  6. Shave the fennel as thinly as possible.
  7. Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and EVOO.
  8. Season.

Salmon

  1. Heat a fry-pan to high heat and add vegetable oil.
  2. Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
  3. Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.

Plating

  1. While the fish is cooking, divide the labna between four plates, smear to create a base.
  2. Divide the fennel salad and beetroots between plates and sit the fish on top.
  3. A good squeeze of lemon to finish.

Tom Walton

Young chef Tom Walton has hit the ground running with the opening of popular Bondi Beach restaurant and bar The Bucket List.

His contemporary Mediterranean –inspired food was recently featured on the cover of November 2012 Australian Gourmet Traveller and The Bucket List was voted one of Sydney’s Top 10 ‘Bars with Food’ by the 2012 Sydney Morning Herald Good Food Guide.

Having trained with Damien Pignolet at Bistro Moncur Tom worked his way up to head chef and during his six year stint the restaurant was awarded two chefs hats.

A passionate cook since he was a child Tom admits to being heavily influenced in his style of cooking by his Lebanese neighbour and adopted grandmother Nadema who would cook with him and let him tend her backyard vegetable garden. ‘My memories from this time are so colourful and vivid-filled with excitement and fascination as I was slowly introduced to this world of fresh produce and amazing flavour combinations!”

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