High Country salmon
With ponzu, sesame, avocado mousse & daikon
Serves 4
Preparation 30 mins
Cooking time 30 mins
Ingredients
250g skin-off, bone-out sushi grade High Country Salmon fillet
60ml ponzu sauce dressing*
20ml soy sauce
Tip: Raw salmon can be swapped out for smoked salmon.
Daikon radish
1 small daikon radish
500ml dashi stock (kombu)*
30ml soy sauce
Avocado mousse
2 ripe avocados
1 lime
1 tbsp olive oil
Garnish
40ml sesame oil
20g furikake nori sushi seasoning*
4 red radishes
Micro radish
*Available at Asian supermarkets
Method
Daikon radish
In a medium saucepan, heat about 1 litre of water and a pinch of salt. Meanwhile, peel the daikon radish and cut into rounds, about 2cm thick. Once the water comes to a boil, add the daikon slices, and cook for 15 minutes, then drain. Mix the dashi stock and 30ml soy sauce in a bowl, add to the cooked daikon slices and bring back to the boil. Cook for a further 15 minutes, take off the heat and let cool in the cooking liquid for 1 hour.
Avocado Mousse
Halve the avocados and scoop out the flesh into a food processor. Blend the avocados with lime zest, lime juice, and olive oil. Season with salt and pepper. Fill a plain nozzle piping bag with the avocado mousse. Cut the radish into quarters and season with salt.
Salmon
To slice the salmon, use a sharp long knife. Hold the salmon firmly with one hand and pull the knife from base to tip in a single stroke, aiming for 5-8mm thick slices.
Assemble
Dressing
Mix ponzu sauce dressing and soy sauce in a medium size mixing bowl.
Salmon
Add the salmon slices to the dressing and coat them evenly. After 1 minute, remove salmon and arrange the slices on four plates.
Garnish
To finish, heat sesame oil in a small saucepan, being careful not to reach 200°C. When the oil reaches 180°C, pour the hot oil evenly over the salmon slices, about 1 tablespoon per plate. Pipe the mousse onto the salmon and arrange warm daikon slices. Garnish the dish with furikake nori seasoning, red radish, and micro radish.
Recipe kindly supplied by
Hannes Bareiter
Executive Chef / Owner
Tītī, 24 The Esplanade, Dunedin
titi.co.nz
