Citrus Marinade Confit of Ora King Salmon, Artichoke Essence, Orange and Basil

 

Serves 20

 

Ingredients

Salmon

20 x 80g ora king salmon, trimmed

10l extra virgin olive oil

 

Citrus salt

500g sugar

2kg rock salt

20 oranges, zest only, grated

12 limes, zest only, grated

10 grapefruit, zest only, grated

12 lemons, zest only, grated

75g white peppercorns, cracked

 

Basil oil

6 bunches basil leaves, blanched

2l extra virgin olive oil

 

Artichoke essence

500g artichoke (tinned)

5g xanthan gum

salt and pepper, to taste

 

Blood orange gel

500ml frozen blood orange puree 

5g agar agar

 

Confit orange zest

oranges, zest and julienne only, before segmenting

100g sugar

100g orange juice, used from oranges above

 

To serve

40 green asparagus spears

1l olive oil

2.5l chicken stock

40 x orange segments, reserve zest and juice for Confit orange zest

20g freeze dried mandarin powder

micro basil leaves

 

 

Method

Salmon

Mix all ingredients for the citrus salt together and coat the salmon portions.  Allow to sit in the fridge for 30 minutes then wipe off the salt. Rinse the salmon under cold running water, pat dry and put to one side. Place the olive oil in a thermo circulator and set to 50°C.

 

Basil oil

Put the blanched basil leaves and olive oil into a blender and blend until smooth. Pour through a muslin cloth to make a clear oil.

 

Artichoke essence

Boil the tinned artichokes in their own juice. Place in a blender and blend until smooth. Add the xanthan gum, and season to taste.

 

Confit orange zest

Place the julienned zest into cold water and bring to the boil. Strain. Repeat three times. Add to the orange juice and sugar and cook over a low heat until transparent. Set aside.

 

To serve

Place the salmon portions into the oil and cook for 7 minutes. Take out and rest covered in cling film.

Pre-heat a pan and add the olive oil, asparagus, part of the chicken stock and cook rapidly. Season with salt and pepper. Return the salmon to the oil for 4 minutes.

In this time arrange the asparagus on a plate, trace the white asparagus essence around and scatter the segments and zest.

Place the salmon on top of the asparagus and drizzle with the blood orange gel and basil oil.

Dust with mandarin powder and micro basil.

 

To read more about Donovan Cooke, take a peek at his chef profile. And for more information about the Melbourne Food & Wine Festival, which takes off on 28 February until 16 March, take a look here