Roasted Fillet of Salmon With Cauliflower Skordalia, Grape Salad
By Simon West
Port Phillip Estate
4 x 160 gram pieces of salmon, skin on
200 grams potatoes, peeled, Dutch creams are good
200 grams cauliflower
1 litre milk
4 tablespoons lemon juice, freshly squeezed
Zest of one lemon
6 cloves garlic, crushed with a little salt
300 ml extra virgin olive oil
1 small bunch seedless white grapes
2 teaspoons pine nuts, toasted
2 teaspoons tiny salted capers (Lilliput), rinsed
4 fillets pickled anchovies
50 ml lemon-pressed olive oil
Sea salt to taste
Cracked white pepper
200 ml vegetable oil
Remove any pin bones from the salmon.
Cut the potato and cauliflower into equal slices and place into a heavy based saucepan with the milk. Bring to the boil and reduce heat to a simmer until potato is soft. Drain into a colander and sit for a few minutes. Pass potato and cauliflower mixture through a food mill or a sieve, transfer to a bowl and add the lemon juice, zest and garlic. Now gradually whisk in the olive oil. If mixture is too thick add a little of the cooking liquid to get the desired consistency. Season, cover with cling film and leave in a warm place until ready to use.
Dice grapes to a similar size as pine nuts and tiny capers. Do the same with the anchovy fillets. Place all into a bowl, toss with lemon oil, add a little fresh chopped parsley then season. Set aside until required.
Put oil in a heavy based pan and place over high heat. When the oil is hot, but not smoking, add the seasoned salmon skin side down, gently place a spatula on to the salmon to stop the skin from buckling, reduce heat and let the skin crisp for about 3 minutes. Turn the fish and seal the flesh side, turn back on to the skin and place into a hot oven for around one minute, remove fish from oven and rest, skin side up for around 2 minutes. Place a little of the skordalia onto four warm plates, drizzle with grape salad and put salmon next to salad.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"