Salmon fillets with witlof & herb sauce

METHOD

Step 1

Preheat oven to 75°C. Place the salmon fillets in a small oven proof dish and cover with olive oil. Cook in oven for 15 minutes, remove and drain off excess oil. Season with salt.

Step 2

Melt 2 tbsp butter in a pan over medium high heat. Remove outer leaves of witloff and reserve. Slice witlof in half and grill cut side down only, until heavily charred.

Step 3

Pit cherries and blend into puree. Bring to a boil then add 1 tbsp sugar & vinegar, simmer and reduce to a thick paste consistency. Use a pastry brush to coat the inside of the reserved witlof leaves with the cherry glaze.

Step 4

Melt 2 tbsp sugar & honey in a saucepan. Add pistachios and stir to coat. Spread coated pistachios on baking paper and allow to cool, then roughly chop and spinkly on top of the cherry glazed witlof leaves.

Step 5

Blanch nasturtium & parsley. Blend until completely smooth. Add half reduced chicken stock & white wine, blend for 30 seconds. Add 1 tbsp butter and blend for 1 minute. Separate approx 1/3 of the sauce and add sour cream. Blend to combine. Plate your sauces, with salmon placed in middle. Followed by witlof.

Ingredients:

1 x 300g Tassal Salmon Fillet skin off

Light olive oil

1 witlof

300g sweet cherries

3 tbsp caster sugar

1 tbsp apple cider vinegar

1/2 cup pistachios

1 tbsp honey

3 cups nasturtium leaves

2 cups parsley leaves

1/4 cup reduced chicken stock

1/4 cup reduced white wine

3 tbsp butter

2 tbsp sour cream

Recipe Credit – Pete Campbell