SERVES 10 Cured Ora King Salmon, Black Garlic, Pickled Pumpkin, Hazelnuts and Citrus
THERE ARE SEVERAL steps in this recipe from Chef Bradley Hornby of Arbour Restaurant in Marlborough but none of them are difficult and the end result is a stunning, party-worthy plate.
Cured Ora King Salmon
Ora King Salmon Fillet 1 side, fresh, raw, skin off, bones out
Sea Salt 1 cup Sugar ½ cup Lemon Zest of 3 lemons
Coriander Seeds 1 Tbs, toasted
Pink Peppercorns ½ Tbs
MIX all the ingredients together and rub over the salmon. Put on a cake rack in the fridge uncovered for 24 hours. Remove the seeds and peppercorns and slice salmon into 1 cm thick portions.
Pickled Pumpkin
Pumpkin 30 slices, thinly shaved on a mandolin
White Wine Vinegar 2 cups Caster Sugar 1 cup Coriander Seeds ½ Tbs Star Anise 1 piece Thyme 1 sprig Lemon Zest of 1 lemon
BRING everything except the pumpkin to the boil. Remove from heat and drop sliced pumpkin into hot stock. Leave to cool. Drain and store in airtight container.
Black Garlic Purée
Shallots 6 each, thinly sliced Extra Virgin Olive Oil 2 Tbs
Green Apple 1, peeled, cored and sliced
Black Garlic 4 cloves
Chicken Stock 1 cup
Sea Salt ½ tsp
COOK shallots in olive oil, add apple when shallots are soft, add black
garlic, cover with chicken stock, cook until tender, the liquid should have reduced by half. Blend till smooth. Check for salt as this will vary depending on your chicken stock.
Horseradish Crème
Sour Cream 150 ml Crème Fraiche 100 ml Roast Garlic Cloves 5
Lemon Zest and Juice of 1 lemon
Freshly Grated Horseradish 1 Tbs
PLACE all ingredients in a bowl and mix well with a spatula, add salt and pepper as desired.
Dressing
Lemon Juice 100 ml, saved from zesting
Extra Virgin Olive Oil 100 ml Salt and Pepper to taste
MIX olive oil and lemon together well. Taste and season with the salt and pepper.
Garnish
Fennel Bulb 20 slices, thinly shaved on a mandolin
Hazelnuts 20, toasted, skin removed, halved
Mandarin or Orange 4, in tidy segments
Baby Leaves1 30
Wild Fennel Pollen2 to sprinkle
WHEN you are ready to assemble your plate, quickly toss the mandarin, baby leaves and fennel in the dressing you made and remove. Chef Hornby used his new swiss chard growth and the tips of wild fennel Or your favourite delicate spice blend.