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