Crispy Skin Tasmanian Salmon Glazed with cherry tomato and red radish, tomato concasse, garnished with endive
Ingredients
- Salmon 200g
- Yellow Carrot 20g
- Red Radish 15g
- Endive 15g
- Green Herbs 15g
- Salt 5g/to taste
- Pepper 5g/to taste
- olive oil 10g
Method
- On to a plate, place the salmon, skin side up; drizzling some oil rub salt till it gets absorbed into the skin.
- place a large, non-stick frying pan, over medium-high heat, add salmon in the salmon to the pan skin side down and cook until skin is crisp – this may take approximately 4-6 minutes. Once the skin is cooked to crisp, flip the fish over and cook covered for a couple of more minutes until the fish reaches your preferred level of doneness. Once done plate the fish.
- On to another pan sautee, the diced Yellow Carrot and red radish with a little bit of olive oil and salt once cooked plate it next to the fish on the plate.
Tomato Concasse glaze
Ingredients
- Cherry Tomato 30g
- Balsamic Vinegar 15ml
- Sugar 5gr
- Salt 5gr
- Black Pepper 3gr
- Fresh Mint Leaves 2gr
Preparation Method
- On to a boiling pot of water, place the tomatoes into a pot of boiling water and gently blanch and cook for 15 to 40 seconds till the skins begin to peel off.
- Once the tomatoes reach such consistency, transfer it to a bowl of ice water and allow to cool for two to three minutes. When it is cool enough to handle, peel the skin from each tomato.
- Then cut them in half crosswise and remove the seeds; then finely dice them and mix it with the Balsamic Vinegar and all other ingredients; pour the glaze over the fish. Dot with chopped endive and garnish with the mint.
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