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Food

Pan-seared Atlantic salmon, with roasted heirloom carrots

Preparation time
40-50 mins
Cooking time
10-15 mins
Serves
4

Nestled amongst the slopes of South Australia's enchanting Adelaide Hills, Clover + Stone at Howard Vineyard exemplifies the farm-to-place philosophy. Chef Chang Koog Lee, known to all as Cookie, marries the freshest local produce with his Korean heritage to create such inspired recipes as this pan-seared salmon dish. Its umami elements are beautifully enhanced by the crisp, savoury delights of a Howard Vineyard Rosé.

Ingredients

Atlantic Salmon

4 x 200g Atlantic salmon fillets,

skin-on, pin-boned, scored

Salt and pepper, to season

Roasted Heirloom carrots

2 bunches heirloom carrots,

Peeled and washed

2 tablespoons olive oil

1 tablespoon chopped rosemary 

1 tablespoon chopped thyme

Miso beurre blanc

200ml dry white wine

200ml mirin

100g eschallots, finely diced

2 tablespoons white miso paste

200g unsalted butter, diced

Bonito vinaigrette

80ml bonito vinegar

1 tablespoon Dijon mustard

80ml extra virgin olive oil

20g nori flakes

Spring onion infused oil

300ml vegetable oil

1 bunch spring onions, thinly sliced, green part only

200g baby spinach

Snow pea tendrils, to garnish

Method

1. Carrots: Pre-heat oven to 180◦C.  Place carrots on a baking tray, drizzle with oil, season with salt and pepper. Roast for 20 minutes. Add herbs and roast for another 
5-10 minutes.

2. Miso beurre blanc: Combine wine, mirin and escahallots in a saucepan over high heat, bring to the boil.  Reduce heat, simmer for 5-8 minutes or until reduced by a quarter. Strain, place liquid back on a low heat, add miso paste, whisk to combine. Add butter a cube at a time, whisk until melted. Season with salt and pepper.  Keep warm.

3. Spring onion oil: Place oil and spring onions in a saucepan over medium-low heat. Cook for 30 minutes.  Add spinach, cook for 30 seconds, remove, season with salt and pepper.  Place in a blender, blend. Set aside to cool to room temperature. Strain.

4. Bonito vinaigrette: Combine all ingredients in a bowl and whisk well.

5. Salmon: Heat a non-stick frying pan over medium heat. Add salmon, skin side down, fry for 3 minutes until crisp. Flip fillets, lower heat and cook for 2 minutes more. Rest for 2 minutes.

6. To serve: Pour beurre blanc on plate, top with salmon and carrots. Drizzle the vinaigrette over carrots. Drop the spring onion oil on the sauce. Garnish with snow pea tendrils.

Wine Match: Howard Vineyard Cabernet Franc Rosé 2021

Food
Preparation time
40-50 mins
Cooking time
10-15 mins
Serves
4

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