Page 44 - foodservice news magazine Nov-Dec 2018

44
RECIPE
entrée
MICHAEL DEMAGISTRIS' AWARD-WINNING CANNELLONI OF ŌRA KING SALMON WITH BISQUE, BURNT HAY, RED HILL TRUFFLE AND FINGER LIME
SERVES 4
CURED SALMON SUSHI
1 kg flossy salt
800 g caster sugar
zest of 2 oranges, dried
zest of 2 lemons, dried
1 tbsp coriander seeds, toasted
1 tbsp fennel seeds, toasted
1 tsp cumin seeds
cardamom pods
100 g fried and dried salt bush (optional) 100 g sea celery (optional)
1 kg Ōra King salmon pin boned and skin removed Nori
300 g roasted bone consommé
M E T H O D Using a pestle and mortar crush the dried orange zest, lemon zest, coriander seeds, fennel seeds, cumin seeds, cardamom pods, salt bush and sea celery. Add the flossy salt and sugar, and combine well. Cover the fish with the cure mix and refrigerate for 24 hours. Wash the fish off the cure and pat dry,
thinly slice the salmon length ways. Line cling film on the bench then lay the thinly sliced salmon on the cling film in a rectangle shape
8 inches long x 3 inches wide. Brush with the roasted bone broth consommé then add a sheet of nori. Cover the nori with consommé. Roll into a tight, cylinder shape. Tie both ends of the salmon roll and refrigerate for 2 hours, or until fully set. Slice the salmon into
5 small pieces of sushi.
KING SALMON CANNELLONI
2 l water
75 g table salt
1 kg Ōra King salmon pin boned and skin removed 100 g hay ash
Diakon sheets
Dissolve the salt in the water before adding the king salmon to the brine. Refrigerate for 24 hours. Then remove the salmon and wash under cold water to remove any excess liquid. Pat dry and using a sharp knife cut the salmon into long, thin pieces (you will need around 12 pieces per roll). Coat each piece in hay ash. On a clean work surface, lay out two pieces of cling film, lay out the daikon sheets then assemble the salmon strips 12 to a roll. Tighly roll the salmon into a cylinder shape, tie off at both ends then slow steam at 50°C for about 1 hour until the internal temperature reaches of 45°C. Slice the king salmon into roughly 100 gram portions, removing the excess cling wrap.
HAY ASH
500 g organic hay
Using a high-power blow torch, burn the hay until it becomes an ash. Then pass it through a fine sieve.
DAIKON SHEETS
1 large daikon, peeled
Using a Kitchen Aid with the sheeter attachment, cut the daikon into thin sheets.