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Lemon aspen Salmon confit
- Atlantic salmon fillet skin on
- Extra Virgin Olive Oil or half pure half extra virgin
- Lemon Aspen Puree (Alternatively lemon Myrtle leaves or wild lime)
- Ginger
- Method
Place salmon fillet, skin down, on a rack
in a braising or deep baking tray. Pour oil over Salmon until just
covered. Add lemon aspen puree and roughly chopped or sliced ginger.
Place in warm oven 70-80ºC for around 2 hours. It shouldn’t be
fully cooked. Now it’s ready to serve on its own, with some summer
salsa, on a salad…
Keep oil for your next confit or further
use on recipes that require that taste (as in following recipes) or
use it as a dressing. Keep left over salmon in oil until it is
finished. You can use just about any fish for this recipe. Confiting
time will vary according to the thickness of the fillet.
Salt cod-lemon aspen infused brandade
- 1 kg. unsalted salt cod
- 700 gr. waxy potatoes
- 250 ml. Lemon aspen infused oil or
- 30 gr lemon aspen puree and 250 Extra virgin olive oil
- 1 clove of garlic
- salt and pepper
Method
To unsalt cod, cut it into squares (10x10 cm) and place in a container with abundant water, and change water every 6-8 hours.
Bring cod to the boil and simmer for some 10 min. Boil potatoes until soft.
Reduce cod, garlic and potatoes to a puree and add lemon aspen infused oil slowly until fully incorporated. It should be quite a smooth puree. Add more oil if still "dry".
Lemon Aspen Skordalia
- ½ kg. waxy potatoes
- 1-2 cloves of garlic
- 150 ml. Lemon aspen infused Extra virgin olive oil or
- 20 gr. lemon aspen puree and 150 ml Extra virgin olive oil
- Salt and pepper
Method
Boil potatoes until tender. Place potatoes with garlic and seasoning in a food processor and reduce to a puree before start adding lemon aspen infused oil. Make it as thick or thin as you want by adding more or lees oil
Wild (Native) Mint and Basil Pesto
- ½ bunch Basil
- 50 gr. peanuts
- 50 gr. wild mint
- 1 clove of garlic
- 30 gr. freshly grated parmesan cheese
- 70-100 ml. extra virgin olive oil
Detach mint and basil leaves from stalks
and place them together with the rest of ingredients, except oil, in a
food processor and reduce to a paste. Start adding oil until it’s as
thick or thin as you would like.
You may roast peanuts previously.
Wild (Native) Mint Harissa
- 1 bunch wild mint
- ½ bunch fresh coriander
- Fresh chilli (to your own taste)
- 1 teaspoon ground caraway seeds
- 1 teaspoon ground cummin
- 1 teaspoon ground coriander seeds
- 1 clove of garlic
- 150-200 ml.Extra virgin olive oil
Method
Place all ingredients in a food processor, except oil, and reduce to a paste. Add oil slowly and blend until it is very smooth.
Use this paste as a marinade with fish. If
fillets allow few hours and then bake in hot oven, or grill. Don’t
allow marinade to burn or it would get bitter.
Sea Parsley Salsa Verde
- 1 bunch sea parsley
- 30 gr. capers
- 20 gr. anchovies
- 30 ml. lemon juice
- 80 ml Extra virgin olive oil
Method
For authentic effect, chop all ingredients (except oil and lemon juice, obviously) very finely or put them in a food processor but do not over do it. Add oil to your own taste. Add lemon juice just before serving so it would stay green longer.
Ideal as an accompaniment for fish.
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