Home | Contents | Recipe toc > Chargrilled Atlantic salmon with baked potato cake, kafir lime and lemongrass beurre blanc
RimJournal: Recipes
Modern Australian cuisine by Chef Luke Rayment.
Serves 4:
8 x 100 g (8 x 1/4 lb) salmon fillets, deboned
2 sheets nori
3 large potatoes
1 sweet potato
75 g (6 tablespoons) butter
1/4 each bunch coriander and mint, chopped
salt and pepper
Beurre Blanc:
1/4 onion, chopped
1 stalk lemongrass
5 peppercorns
2 bay leaves
3 kaffir lime leaves
200 mls (3/4 cup) white wine
30 mls (2 tablespoons) white wine vinegar
250 mls (1 cup) cream
100 g (1/2 cup) butter, cut into small cubes
1 bunch bok choy, washed and trimmed
20 g (4-5 teaspoons) salmon roe
Potato Cake: Pre-heat oven to 180 degree C (350 degree F). Peel and slice potatoes thinly. Butter an ovenproof dish and layer potatoes with coriander, mint, salt and pepper. Place some cubed butter on top, cover with foil and bake for two hours. Remove from oven and cut into four pieces.
Beurre Blanc: Place all ingredients, except cream and butter, in a small saucepan and bring to the boil. Reduce by three-quarters. Add cream and reduce by one-quarter. Strain into a clean saucepan and whisk in butter, a little at a time.
Salmon: Join two salmon pieces together and wrap in nori, moistening the ends to seal.
Place potato cake in oven to re-heat.
Oil and season the salmon and place on char-grill, turning once, and cook to medium rare.
Sauté bok choy in hot pan and add a splash of white wine to steam.
To serve: Place bok choy in centre of each plate. Place potato cake on top and add a generous amount of sauce. Place salmon on cake and garnish with a teaspoon of salmon roe.
(Luke was head chef at the award winning Isis Brasserie in Fortitude Valley, Brisbane, Australia when Ron's son, Scott Perry, was a partner. Both Scott and Luke have moved on, but they were happy to let us feature Luke's recipe. It was first published in the Courier-Mail's Good Life Signature Dishes magazine.)
RimJournal Home | Contents | top of page
Contact us
Photographs, artwork and text are copyright © Carolyn Leigh, 1996-2022. All rights reserved.
https://www.rimjournal.com/recipes/mains/salmonch.htm
RimJournal, Tucson, AZ, USA at https://www.rimjournal.com/