Vanilla Seasoned Regal Salmon

Vinnies vanilla seasoned Regal salmon,

crushed herb potatoes & vanilla mayonnaise

Serves 6

                                                                                                      

6 x 150gr pieces of salmon

1 teaspoon Equagold pure vanilla sea salt & herbs                                                                                                                         

600gr potatoes boiled for crushes potatoes

½ cup soft fresh herbs (basil, parsley, chervil, dill)

3 tablespoons extra virgin olive oil

3 tablespoons boiling water

 

Season each piece of salmon both sides with the vanilla salt.

In a little oil cook on a high heat in a non-stick fry pan.

Be careful not to overcook salmon.

Boil potatoes till cooked then drain well.

Lightly crush the potatoes with a fork mixing in olive oil, boiling water, herbs & salt to taste.

 

To garnish

1 apple cut into fine batons

1 tablespoon toasted macadamia nuts

½  stick peeled and sliced celery, cut on a slant

1 teaspoon lemon juice

6 celery leaves, washed and picked

 

Vanilla mayonnaise

1 egg yolk

1 teaspoon white wine vinegar

½ cup Equagold vanilla infused oil

fine salt to season

 

Whisk the egg yolk with the vinegar then gradually add the oil.

Pour in a thin stream whilst whisking continuously.

Season with salt and check  the flavours, add more salt if needed.

If too thick add a little milk to reach sauce consistency.

Place in a squeezy bottle ready to serve.

 

To serve

Squeeze a spiral of mayonnaise onto each plate.

Place a scoop of potato into the centre.

Arrange the salmon on top.

Dress with a small bundle of apple, macadamia & celery salad.

 

                                                                                          

 

Geoff Scott

Chef & owner, Vinnies Restaurant                                               

166 Jervois Road

Herne Bay

376 5597

geoff@vinnies.co.nz

www.vinnies.co.nz