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Salmon and Black Quinoa with Lemon Coriander Sauce

Posted on August 05, 2014 by Jo Freeman | 0 comments

A heart healthy dish bold in flavour and colour with black quinoa, pink salmon and tender green spinach.

Serves 4-5

Ingredients:

1 piece of Mt Cook Alpine Salmon fillet (1kg), cut into 4-5 fillets (skin on)

Olive oil, for brushing, plus 1 tbp for cooking

1 cup black quinoa

½ cup creme fraiche

Zest and 2 tbp juice from 1 lemon

1 tsp grated fresh ginger

2 tbp chopped fresh coriander

Salt & pepper

400-450g spinach, stalks removed

1 T butter

Method:

1. Preheat the oven to 200C. Cook the quinoa as per packet instructions (1 cup quinoa to 2 cup boiling water. Cover and cook for 15 minutes. Turn the heat off and leave for a few minutes. Remove the lid and fluff with a fork).

2. Put the salmon fillets on a foiled lined baking tray and brush with oil. Season with salt & pepper. Bake the salmon for about 25-30minutes until cooked and slightly golden.

3. Combine the crème fraiche, lemon zest, 1 tbp of the lemon juice, ginger, coriander in a small bowl. Season with salt & pepper. Set aside.

4. Saute the spinach with 1 tbp olive oil until the spinach is wilted. Toss the spinach in the butter and the remaining 1 tbp lemon juice. Season with additional salt to taste.

5. To serve, arrange the spinach on individual serving plates. Place a portion of the quinoa over the spinach and top with a piece of salmon. Drizzle the lemon dressing over the salmon and serve immediately.

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Christy Harcourt's Marinated Baked Salmon Fillet with Mizuna and Potatoes

Posted on August 05, 2014 by Jo Freeman | 0 comments

This is one of our favourite recipes from Christy Harcourt using Mt Cook Alpine Salmon.  Reared in the swift cold currents of the snow fed alpine Tekapo canal in the South Island, these salmon swim constantly against the water flow.  This means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. They are not treated with vaccines, pesticides or antibiotics at any stage of the life cycle and are naturally healthy due to living in pristine, highly oxygenated water and getting plenty of exercise.  It is said that Mt. Cook Alpine Salmon are amongst the healthiest salmon in the world!

This is a great recipe for people who don't normally cook with fish, because it is so easy and so impressive. It will comfortably feed 4-5 adults, and makes an amazing Sunday lunch. 

Ingredients:

3 lemongrass stems
100 ml dark soy sauce
1 bunch fresh coriander
2 cm piece fresh ginger
4 garlic cloves
1kg Mt Cook salmon fillet (approx)
1-2 tablespoons honey
2 red chillies
4 spring onions
2 limes

To serve: 8 nadine potatoes(two per person) and fresh mizuna
 
Method:
Cut lemongrass stems into pieces about 3 or 4 cm long, and bash them with a rolling pin or in a mortar and pestle.  In a bowl, mix the lemongrass with the soy sauce, the finely chopped coriander stalks (reserve the leaves for later), and the finely chopped ginger and garlic. Place the salmon in a tray covered with cling film and rub the marinade all over, folding the cling film over to keep everything together.  Leave to marinate for an hour or so.
 
Preheat the oven to 200°C. 
 
When ready to cook, remove the salmon from marinade and place in baking paper-lined baking dish.  Soften the honey and brush over the top.  Strain the marinade through a sieve and pour back over the salmon.  Bake for 10-15 minutes. It only needs to be just cooked, any longer and it will start to dry out. This is a good time to put the potatoes on - wash them and cut in half, and put in a pot to boil for about 15 minutes.
 
To serve the salmon, sprinkle with the sliced and deseeded chillies, the roughly chopped coriander leaves and thinly sliced spring onions.  Squeeze over a reasonable amount of lime juice, and leave the limes on the dish for people to add more. Add the cooked potatoes and the rocket to the table. The rocket only needs to be rinsed and have a bit of oil tossed through - the rich flavour of the salmon should cancel out the need for dressing. 
 

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Al Brown's Roasted Groper with Tomato Basil Salad and Tamarind Dressing

Posted on April 09, 2014 by Jo Freeman | 0 comments

I eat dishes like this all the time. Simplicity is the key. Beautiful product handled as little as possible without a whole lot of muddling and confusing flavours on the plate. Super fresh groper (or other fish with thick flakes), vine ripened tomato’s, basil and a terrifically simple Tamarind dressing. Make it, you’ll love it!

Serves 6

Step 1. Tamarind Palm Sugar Vinaigrette

Ingredients:

75gm Tamarind 50gm Palm sugar (Brown Sugar is also fine)

2/3 Cup Hot Water

1 Tbl Lemon Juice

1 tsp Salt

Fresh Grind of Black Pepper

¼ Cup Canola Oil

Method:

In a bowl, break up the tamarind with your fingers, then rough chop the palm sugar and add along with the hot water. Let this sit for five minutes. Rework with your fingers to make sure the sugar is dissolved, then pass the liquid through a fine sieve and discard the tamarind coarse pulp.

Add the lemon juice, salt and fresh black pepper, then finally whisk in the canola oil. Check seasoning then refrigerate.

Step 2. Rustic Croutons

Ingredients:

1 Baguette

40gm Butter

¼ Cup Canola Oil

Salt and Pepper

Method:

Pre-heat the oven to 180 degrees Celcius. Carefully remove the crust from the baguette. Now with your fingers just rip up the inner white bread into small rough pieces.

Place a skillet or sauté pan on medium heat and add the butter and oil. Once melted, toss in the ripped up bread. Coat with the butter and oil, season salt and pepper, then tip onto an oven tray and place in the oven. Cook for around five minutes until golden. Remove and cool before storing in an air tight container until needed.

Step 3. Cooking and Serving

Ingredients:

1.5 Kg Tomatoes

2 Red Onions

1 Bag Basil

1.2 kg Groper Fillet

Cooking Oil

Rustic Croutons

Tamarind Dressing

Sea Salt and Fresh Black Pepper

Method:

Slice the tomatoes into rounds and spread out onto a platter. Top these with thin rings of red onion. Randomly rip up the basil leaves and sprinkle over the salad.

For the Groper heat up a skillet or sauté pan over high heat. Cut the fillets into 6 portions and season liberally. Once the pan is hot, add a little cooking oil and cook 3 pieces of the Groper at a time. Once golden on the first side flip on to the other and turn the heat down a little to finish cooking through. Remove from the pan and keep warm while you repeat the process with the remaining 3 portions.

Portion out the tomato salad, spoon over some of the Tamarind dressing then top with a piece of Groper. Sprinkle over some of the rustic croutons and serve immediately.

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Al Brown's Poached Warehou with Rice Noodles and Red Curry Dressing

Posted on April 09, 2014 by Jo Freeman | 0 comments

Hayden, my chef who works along side me, developed this dish.  This is perfect for summer… but still delicious on a crisp Autumn day.  I love cold poached fish, especially with some sharp and slightly spicy dressing.  This ticks all the boxes and gets the heart healthy nod as well.

Serves 6

Step 1. Red Curry Dressing

Ingredients…

1/4 cup rice wine vinegar
2 Tbl thai red curry paste
3 Tbl sugar
3 Tbl fish sauce
1/2 cup lime juice from limes (freshly squeezed)

Method…

Place the rice wine vinegar, red curry paste, sugar and fish sauce in a small saucepan place on medium low heat and stir until the sugar and curry paste have dissolved. Remove and allow to cool.  Finish by stirring fresh lime juice through the red curry mixture. Refrigerate until required in a sealed container.

Step 2. Poached Warehou

Ingredients…

6 x 150g Warehou Fillets from the Fish Factory (or a similar fish with thick flakes) 
2 lemons
8 kaffir lime leaves (ripped)
Salted hot water

Method…

Pre heat your oven to 150 degrees.

Take a paring knife and remove three or four large pieces of zest from the lemons. Use an appropriate oven proof dish, where the fillets sit snuggly in place.  Heat up enough salted water just to cover the Warehou portions. Pour this over the fillets, toss in the lemon zest, squeeze in the juice and add the ripped up kaffir lime leaves. Cover with foil and place in the centre of your oven.

Check after five minutes, then in regular intervals. Remove the fish when it is still slightly translucent in the centre. Take the fish out of the poaching liquid immediately and let both it and the liquid cool to room temperature. Once cooled, place the fish back in the poaching stock and refrigerate until required.

Step 3. Rice Noodles

Ingredients…

200 gm dried rice noodles
2 cups sliced spring onions
2 cups carrots (grated)
2 handfuls mung beans
1 chilli (thinly sliced)
1 cup coriander leaves (roughly chopped)
1 cup mint leaves (roughly chopped)
Red curry dressing

Method…

Cook the rice noodles in a large saucepan of boiling water for about 2 to 3 minutes until tender. Strain into a colander once cooked and run cold water through them to cool rapidly.  Drain and place into a large mixing bowl.

Combine the noodles, vegetables and herbs in the large mixing bowl.  Dress with a liberal amount of the red curry dressing. Mix thoroughly using clean hands or tongs. Refrigerate until required, or use immediately.

Step 4. Serving

Ingredients…

Poached Warehou
Rice Noodle Salad
Limes
Coriander leaves (optional)

Method…

Dish the rice noodles into deep bowls, top with chilled Warehou. Dress with a squeeze of lime juice and extra coriander leaves if desired.

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Irene's Salmon and Black Quinoa with Lemon Coriander Sauce

Posted on April 09, 2014 by Jo Freeman | 0 comments

A heart healthy dish bold in flavour and colour with black quinoa, pink salmon and tender green spinach.

Serves 4-5

Ingredients:

1 fillet of Mt Cook Alpine salmon (1kg), cut into 4-5 fillets (skin on)

Olive oil, for brushing, plus 1 tbp for cooking

1 cup black quinoa

½ cup creme fraiche

Zest and 2 tbp juice from 1 lemon

1 tsp grated fresh ginger

2 tbp chopped fresh coriander

Salt & pepper

400-450g spinach, stalks removed

1 tbp butter

Method:

1. Preheat the oven to 200C. Cook the quinoa as per packet instructions (1 cup quinoa to 2 cup boiling water. Cover and cook for 15 minutes. Turn the heat off and leave for a few minutes. Remove the lid and fluff with a fork).

2. Put the salmon fillets on a foiled lined baking tray and brush with oil. Season with salt & pepper. Bake the salmon for about 25-30minutes until cooked and slightly golden.

3. Combine the crème fraiche, lemon zest, 1 tbp of the lemon juice, ginger, coriander in a small bowl. Season with salt & pepper. Set aside.

4. Saute the spinach with 1 tbp olive oil until the spinach is wilted. Toss the spinach in the butter and the remaining 1 tbp lemon juice. Season with additional salt to taste.

5. To serve, arrange the spinach on individual serving plates. Place a portion of the quinoa over the spinach and top with a piece of salmon. Drizzle the lemon dressing over the salmon and serve immediately.

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