Fresh Salmon
Crispy Skin Salmon on Miso Buttered Pencil Leeks, Asian Mushrooms and Clams, Sake Soy Glaze
By Mark Woloszyn
The Tassal Salmon Shop, Melbourne
Ingredients
4 x 190 gram salmon fillets, skin on
Salt and pepper
3 tablespoons vegetable oil
1 shallot, finely diced
1 garlic clove, crushed
70 ml peanut oil
50 ml sake
75 ml kecap manis (sweet soy)
75 ml soy sauce, salt reduced
2 cloves garlic, finely sliced
1 shallot, finely sliced
30 grams white miso paste
100 ml chicken stock
20 pencil leeks, cleaned
50 grams unsalted butter
150 grams shiitake mushrooms, sliced
100 grams shimeji mushrooms, sliced
450 grams clams, 100 grams per person
75 ml verjuice
Micro coriander, to garnish
Method
Season salmon on all sides, warm pan to medium heat and add the vegetable oil, add salmon skin side down and cook for 4 minutes. Turn salmon over and cook for another 4 minutes, and rest.
Sweat the garlic and shallots in 20 grams peanut oil over medium heat until translucent. Deglaze pan with sake, add both soy sauces and bring to boil. Reduce by a third and check seasoning.
Sweat garlic and shallots in medium hot pan until soft, add miso paste, and cook for 2-3 minutes. Add chicken stock and bring to a simmer, turn down heat. Place leeks in miso stock and cook for 7 minutes or until leeks are tender. Add butter, stir and check for seasoning. Put aside in miso stock.
Sweat mushrooms in remaining 50 grams of peanut oil over high heat until coloured. Add clams and verjuice, stir and place lid on top of pan, cook for 5 minutes on high heat. Discard clams that have not opened and stir in half the soy glaze.
To assemble: Place leeks on plate and top with salmon, place mushrooms and clams next to salmon and leeks. Drizzle remainder of soy glaze around plate. Finish with micro coriander.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
