Bal­lo­tine of salmon/corn and as­para­gus suc­co­tash/ser­rano ham

Element - - Food -

Serves 4

4 slices of Ser­rano ham 2 ta­ble­spoons chopped chives

Salmon bal­lo­tine

1 side of salmon weigh­ing 800g 1 tsp Mur­ray river salt For cook­ing: 1 tbs canola oil salt and pep­per

Corn and as­para­gus suc­co­tash:

1 tbs canola oil 2 ears of fresh sweet corn ½ cup cooked white can­nellini beans ½ red onion 1 clove gar­lic 1 small red pep­per 1 large tomato (de-seeded and diced) 100g pancetta 1/2 tbs each fresh pars­ley and tar­ragon (chopped) 1 tbs white bal­samic vine­gar 12 spears of cooked white or green as­para­gus salt and freshly ground pep­per to taste

Red pep­per couli:

1 large red pep­per 2 shal­lots (sliced) 1 clove gar­lic (crushed) 100ml ex­tra vir­gin olive oil salt and pep­per

To make the bal­lo­tine:

Trim the salmon. Trim the tail, the top piece and the some of the belly so that the salmon is a per­fect rec­tan­gle. Re­move all the pin bines and sprin­kle the flesh with the Mur­ray river salt. Cut the salmon in half length wise. Place one piece on top of the other so that the skin is fac­ing out. Roll in cling film so that a nice bar­rel shape is achieved. Make sure it is very tight. Re­frig­er­ate for at least two hours. Once chilled and leav­ing the cling wrap on, cut 1cm off each end. Then cut into four equal por­tions.

To make the Suc­co­tash:

Fill a medium sized saucepan ¾ full of water and bring to a boil. Add 2 ta­ble­spoons of salt and 1 ta­ble­spoon of sugar. Shuck the corn, re­mov­ing all the silk. Cut the corn from the cob. Blanch in boil­ing water for two min­utes and then strain and cool un­der cold run­ning water. Dice the red onion and the red pep­per so it is about the same size of the corn. Do the same with the pancetta. Crush and finely mince the gar­lic. Heat the canola oil in a sauté pan and add the pancetta. Sauté un­til crispy, be­ing care­ful not to burn the fat. Re­move with a slot­ted spoon and set aside on kitchen pa­per. Add the onion and gar­lic,

sauté un­til the onion is translu­cent; add the red pep­per, can­nellini beans and corn and sauté un­til for a fur­ther two min­utes. Chop the herbs and set aside. Sea­son with the salt, pep­per and white bal­samic vine­gar. Add the herbs and toma­toes.

To make the red pep­per couli:

Pre-heat the oven to 160°C. Cut the red pep­per in half and re­move all the seeds. Place cut side down into an oven proof dish. Brush with a lit­tle of the ex­tra vir­gin olive oil and bake for 10-15 min­utes un­til com­pletely soft. Trans­fer to a bowl and cover with cling wrap set aside to cool. Once cooled, re­move the skin and dis­card. Roughly chop the red pep­per flesh and re­serve aside. In a saucepan add 1 ta­ble­spoon of the oil and heat to a shim­mer on a medium heat. Add the gar­lic and the shal­lots and cook un­til soft and translu­cent. Add the chopped red pep­per and mix to­gether. Put all the con­tents of the saucepan into a blender and switch on. Slowly driz­zle the rest of the olive oil a bit at a time to achieve a smooth puree. Store in a air­tight con­tainer in the fridge un­til needed.

Assem­bly:

Pre­heat the oven to 180°C. Sea­son the cut sides of the salmon with salt and pep­per. Pre heat a sauté pan over a medium to high heat. Add the canola oil and seal each side of the salmon for two min­utes. Re­move from the pan and with a pair of scis­sors cut the cling wrap away and dis­card. Place the salmon on to an oven tray and cook in the pre heated oven for 10-12mins. While the salmon is cook­ing, place a slice of Ser­rano ham onto four warm serv­ing plates. With the back of a spoon spread some red pep­per couli onto each plate. Ar­range three pieces of as­para­gus on each plate and di­vide the suc­co­tash be­tween the four plates. Place the salmon on the plates and sprin­kle with chopped chives. Serve.

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