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Categories:
salmon olive oil only carrot stalks celery grape tomatoes brown sugar tarragon vinegar cinnamon cloves water salt anise water cream lemon juice rosemary flour
Viewed: 9 - Published at: 3 years agoIngredients
- 45 g dukkah (1/2 cup)
- 4 (150 g) salmon fillets (skinless pin-boned)
- 60 ml olive oil (1/4 cup)
- 1 leek (white part only quartered lengthwise and sliced)
- 1 carrot (cut into 1cm pieces)
- 2 stalks celery (cut into 1cm pieces)
- 4 grape leaves (in brine)
- 4 tomatoes (fine ripened seeds removed and chopped)
- 2 tablespoons brown sugar
- 1 tablespoon tarragon vinegar
- 1 cinnamon stick
- 4 cloves
- 125 ml water (1/2 cup)
- 12 teaspoon salt
- 2 star anise
- 100 ml water
- 250 ml cream (pouring type 1 cup)
- 1 tablespoon lemon juice
- 1 sprig rosemary
- 2 tablespoons plain flour
Method
- Dust top of salmon fillets with dukkah and cover and place in the fridge.
- TO MAKE CHUTNEY - place tomatoes, onion, sugar, vinegar, cinnamon, cloves, water and salt in a saucepan at medium-high heat and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until thickened.
- Meanwhile, heat oil in a large frying pan over medium heat and add leek, carrot and celery and cook, stiring for 5 minutes or until tender.
- STAR ANISE CREAM - to make the star anise cream, place star anise and water in a saucepan over high heat and boil for 5 minutes (this will infuse the water) and then remove star anise and then add cream, lemon juice, rosemary and flour to the infused water and whisk continuously over medium-high heat for 2 minutes or until mixture boils and thickens and the remove from the heat.
- Half fill a wok or large saucepan with water and bring to the boil over high heat.
- Line a bamboo steamer basket with baking paper and then top with vine leaves and salmon fillets and cover them and steam over the pan of boiling water for 4 minutes or until salmon is just cooked through.
- Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
- Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.
