Slow Cooked Salmon With Chestnut Gnocchi, Horseradish Cream
By Wayne Smith
Meadowbank Estate Winery
Ingredients
2 x 160 grams salmon fillet
Extra virgin olive oil
Sea salt
100 grams chestnut puree
35 grams chestnut flour
30 grams plain flour
Salt and pepper to taste
100 ml cream
Grated horseradish to taste
Peas, blanched
Fresh herbs
Tuscan kale, blanched
Fresh chestnuts, poached
50 ml cream, whipped
Method
Rub salmon fillet with extra virgin olive oil and cook in oven at 100°C until the flesh gives with a little pressure, the colour will still be opaque. This should take 12 – 15 minutes. Remove salmon from oven and season lightly.
Into a bowl mix the chestnut puree, chestnut flour and plain flour to a smooth paste by hand then season to taste. Shape and poach gnocchi in salted boiling water until they float, then remove.
Bring 100 ml cream and horseradish to the boil and strain.
Arrange salmon on plate with gnocchi, garnish with the peas, herbs, kale and fresh chestnuts. Stir the whipped thick cream into the strained horseradish cream, season and pour onto plate.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
