Barbecue Smoke Roasted salmon, Gingered Corn Puree, Sautéed Shimeji Mushrooms, Black Bean Glaze
By Jacob McDonald
The Tassal Salmon Shop, Melbourne
Ingredients
4 x 130 gram smoke-roasted salmon
1 teaspoon olive oil
40 grams butter
2 shallots, finely diced
1 clove garlic, peeled and crushed
2 thumb sized pieces of ginger
1 large cob of corn, husk removed
400 ml fish stock
1 teaspoon fish sauce
50 ml cream
Salt and white pepper to season
1 tablespoon vegetable oil
10 grams salted dried black beans
30 ml oyster sauce
20 ml kecap manis
15 ml low salt soy sauce
25 grams dark palm sugar
1 lime, juiced
5 grams palm sugar
40 ml extra virgin olive oil
¼ punnet micro shiso, trimmed
¼ punnet micro celery, trimmed
¼ punnet micro coriander, trimmed
1 long red chilli, julienned
¼ Lebanese cucumber, julienned
1 spring onion, green part only, julienned
½ punnet shimeji mushrooms
Method
Preheat a grill pan or BBQ. Lightly brush salmon with olive oil. Chargrill flesh side down for approximately 2 – 3 minutes. Turn over and reserve on a tray to warm up later.
In a saucepan, cook corn cob on a gentle simmer for 15 minutes. Drain and cut kernels from the cob and reserve.
In a small saucepan, gently melt butter and sweat shallots without colour until soft and translucent. Add garlic, 1 thumb sized piece of ginger that has been cut in half, one half left whole the other half chopped, and continue to cook for a further 2 – 3 minutes. Add corn, cook for a further minute then add stock. Simmer gently for approximately 20 – 25 minutes. Reserve a few kernels for garnish. Cool slightly and process in a blender with fish sauce and cream. Adjust seasoning with salt and pepper then pass puree through a fine sieve.
Soak the black beans for 15 minutes in 30 ml water, drain and reserve water. Combine the oyster sauce, kecap manis, soy sauce and palm sugar with the reserved black bean water. In a small frypan, gently sauté the remaining thumb sized piece of ginger that has been finely julienned until just beginning to colour then add sauce mixture and simmer for 1 – 2 minutes. Finish sauce with half the fresh lime juice.
Make the dressing by combining palm sugar and remaining lime juice. Whisk in olive oil. Combine the shiso, celery, coriander, chilli, cucumber and spring onion in a bowl and dress lightly. Lightly sauté mushrooms with a little seasoning and reserve.
To assemble: Spread corn puree across a platter. Neatly place on BBQ salmon nape with black bean sauce. Scatter mushrooms around plate and top with dressed salad.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
