Jacques Reymond
Slow cooked Tasmanian Atlantic salmon with marinated cucumbers, a mango and pumpkin chutney and red pepper dressing
Salmon filleted, skin kept on. Cook on silicon paper and foil, brush with olive oil, sprinkle with flaked salt and pepper. Cook in a low oven for about 25 minutes.
Marinade for Cucumber
Ingredients
1 continental cucumber peeled and sliced
150ml grape seed oil
1 Tbsp szechuan pepper
1 tbsp blanched julienne of ginger
2 dried chillies
1 orange, zest of - cut into julienne
3/4 tbsp grated palm sugar
Method
Place the above ingredients onto low heat and for 5 minutes do not boil. Add 135ml of rice vinegar.
Mango and Pumpkin Chutney
Ingredients
1/2 Tbsp fennel seeds
1 Tbsp coriander seeds
1 Tbsp mustard seeds
1/2 Tbsp blanched ginger brunoise
120g rice vinegar
add 1 Tbsp apricot jam
1/2 fennel cut into brunoise
1/2 a mango diced
50g semi-dried tomatoes
Method
Cook out and slightly cool down. Add mango diced and 250g of cubed pumpkin. Caramelise in the oven with sugar syrup and butter.
Red Pepper DressingIngredients
1 large red capsicum - cooked in oven, peeled, deseeded and patted dry
150ml olive oil
2 drops sesame oil
1/2 Tbsp grated palm sugar
1/2 Tbsp fish sauce
50ml mirin
1 Tbsp lemon juice
1/2 Tbsp chopped and blanched pickled ginger
1 chilli halved and de-seeded
1/2 Tbsp finely chopped garlic
Method
Place all ingredients in a robot coupe, except for the oil, blend well to a fine puree. Emulsify lastly with the oil.