Now you are armed for those Special Occasions
The recipe here for Stained Ora Salmon, was designed by one of Australia's leading chefs and co owner of Moke Dining in Flinders Victoria., Michael Cole. In 2019 Michael was Australia's representative for the prestigious Bocuse d'Or competition. Qualifying for the final at food Asia the year prior, Michael and his commis chef Laura went on to compete at the final in Lyon France, where they did Australia proud.
Michael has also won the Chef of the year competition on two occasions, so you could say he knows a little about food, and in this recipe for Stained Ora Salmon he certainly excels. If you are a salmon lover or on the fringe you will certainly enjoy the combination of flavours and textures within this recipe.
Stained Ora Salmon, Smoked Beetroot and Blackberries, Goats Milk Cream, Horseradish and dill
- 2 x Large Trays
- 2 x Large Pots
- 2 X Plastic Sauce Bottles
- 1 Whole Ora Salmon
- 100 g Powdered Beetroot
- 140 g Raw Sugar
- 140 g Sea Salt
- 50 g Ginger
- 20 g fennel Seeds
- 3000 g Beetroot Peeled
- 3000 ml water
- 100 ml Hazelnut oil
- 200 g Black berries - Frozen is ok
- 20 g Smoking Gun Wood Chips
- 36 g salt
- 500 ml Goats Milk - Main Ridge
- 2 g Lemon myrtle
- 3 g salt
- 5 g agar
- 1000 ml milk
- 10 g salt
- 20 g glucose
- 500 ml Goats Milk
- 100 g Fresh Horseradish
- 10 g salt
- .2 g Xantham Gum
- 250 ml Hazelnut Oil
- 2 Dill bunches
- 4 g salt
- 1 bunch English spinach
- Freeze dried Black berry powder
- Black nasturtiums 5 mm - 5 per
- Black Fennel Fronds 2 cm - 5 per
- Wild Garlic Flowers White - 7 per
- Remove the sides of salmon and pin bone
- Mix the rock Salt and sugar with crushed ginger and toasted fennel seeds and lightly cure the sides of salmon overnight or approx.. 12 hours.
- After rinse in cold running water to remove salt and sugar.
- Sprinkle the fillets with beetroot powder and cover with glad wrap, smoke the fillets then refrigerate until later.
- After approx 2 hours portion the fillets into 60 g, 2 cm slices. Lay on a tray and cover with cling film, smoke again. When ready to serve gently warm at 45 degrees for 20-30min.
- Simmer peeled beetroot, black berries and water until all over the water is dissolved (approx. 1 hour) then puree until very smooth with salt and hazelnut oil.
- Transfer the puree into a container with a good amount of service area (to contact smoke) and lightly smoke with the smoking gun.
- Then put into a squeeze btl with fine nozzle attachment and set aside for service.
- Warm goats milk and lemon myrtle until almost simmering, then whisk in the agar and salt, remove from the heat and set in the cool room in a covered container (remove lemon myrtle leaves if whole)
- Once the milk has fully set approx. 1 hour - puree until very smooth and pass through a fine sieve and transfer to a squeeze btl with fine nozzle
- To make the milk skins gently warm the milk in a G1 tray on a very low heat or Bain Marie style, after about 20,30min skins will start to appear.
- Gently remove the skins using a sheet of baking paper and laying it over the skins, when the paper is lifted the skins should remain on the paper.
- Transfer the paper to a dehydrator or low temp oven 65-85 low fan. De hydrate until completely dry. This dish requires approximately 5 pieces 3 cm size. This can be done up to one week in advance.
- Add all of the ingredients and blend for 3-4 min, strain and set aside ready for service
- Blend all of the ingredients and strain through an oil filter, set aside ready for service.
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