TASTE TRI­FECTA

CHEF MCLEOD RE­VEALS THE VER­SA­TIL­ITY OF AN ANISEED FLAVOURED FAVOURITE

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALAS­TAIR MCLEOD STYLING & PHOTO: MIRANDA PORTER Alas­tair Mcleod is che­fowner of Al’freshco. al­freshco.com.au

Fen­nel has three dis­tinct lives; the first is the vi­brant, ver­dant frond with a Mediter­ranean vibe — great in risotto, mashed potato or a vinai­grette. The sec­ond life is the first thick layer of the bulb, which has fab­u­lous flavour but is not par­tic­u­larly ten­der. When pre­sented with this, I chop it coarsely and cook it slowly as a rel­ish/con­fit punc­tu­ated with an­chovy and or­ange juice. The third life is the firm white bulb, which can be en­joyed roasted, grilled or raw.

SPICED SALMON, FEN­NEL AND BUF­FALO MOZ­ZARELLA SALAD Serves: 4 SPICED SALMON:

3 tsp co­rian­der seeds

1½ tbsp smoked pa­prika

2 tsp finely grated lemon zest 2 tsp sea salt

4 x 170g fil­lets salmon

50ml ex­tra vir­gin olive oil

FEN­NEL SALAD:

2 fen­nel bulbs, trimmed, bulbs, stems, and fronds sep­a­rated 1 cup green olives

¼ cup olive oil

1½ tbsp white wine vine­gar 1 tsp finely grated or­ange zest Pinch Aleppo chilli

Sea salt and freshly milled pep­per

1 or­ange

1 ball buf­falo moz­zarella, torn

METHOD FOR THE SPICED SALMON:

Toast co­rian­der seeds in a small fry­ing pan over medium heat, un­til golden and aro­matic. Re­move from the heat and let cool slightly. Crush in a pes­tle and mor­tar then stir in pa­prika, zest and salt. Coat salmon fil­lets with the rub and set aside. Pre­heat a large heavy-based fry­ing pan over medium-high heat, add olive oil and when it sim­mers, place salmon fil­lets into the pan, sear for 4 min­utes, with­out mov­ing then turn and re­move pan from the heat. Leave fish undis­turbed for 2 min­utes then re­move from pan and rest on a plate for a fur­ther 3 min­utes. Ar­range moz­zarella on plates fol­lowed by the olive mix­ture then the shaved fen­nel and salmon.

FOR THE FEN­NEL SALAD:

Slice fen­nel stems thinly and place in a medium bowl.

Coarsely chop fen­nel fronds and add to bowl. Pit olives and coarsely chop. Add to fen­nel with olive oil, vine­gar, zest, and chilli, sea­son gen­er­ously and toss to com­bine. Halve fen­nel bulbs length­wise then thinly slice cross-wise. Trans­fer to a large bowl, add zest and juice of the or­ange and sea­son.

EYE FOOD

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