Cassidy's Salmon With Dukkah, Tomato Chutney and Star Anise Crea |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From 12 year old Cassidy on Australian Junior MasterChef. The recipe recommended 25 minutes preparation and 25 minutes cooking but to be honest I think I would need at least 40 minutes to prep this dish and get it together for cooking so have put down their recommend time - depends on your skill levels. Ingredients:
45 g dukkah (1/2 cup) |
4 (150 g) salmon fillets (skinless pin-boned) |
60 ml olive oil (1/4 cup) |
1 leek (white part only quartered lengthwise and sliced) |
1 carrot (cut into 1cm pieces) |
2 stalks celery (cut into 1cm pieces) |
4 grape leaves (in brine) |
4 tomatoes (fine ripened seeds removed and chopped) |
2 tablespoons brown sugar |
1 tablespoon tarragon vinegar |
1 cinnamon stick |
4 cloves |
125 ml water (1/2 cup) |
1/2 teaspoon salt |
2 star anise |
100 ml water |
250 ml cream (pouring type 1 cup) |
1 tablespoon lemon juice |
1 sprig rosemary |
2 tablespoons plain flour |
Directions:
1. Dust top of salmon fillets with dukkah and cover and place in the fridge.
2. TO MAKE CHUTNEY - place tomatoes, onion, sugar, vinegar, cinnamon, cloves, water and salt in a saucepan at medium-high heat and bring to the boil, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes or until thickened.
3. Meanwhile, heat oil in a large frying pan over medium heat and add leek, carrot and celery and cook, stiring for 5 minutes or until tender.
4. STAR ANISE CREAM - to make the star anise cream, place star anise and water in a saucepan over high heat and boil for 5 minutes (this will infuse the water) and then remove star anise and then add cream, lemon juice, rosemary and flour to the infused water and whisk continuously over medium-high heat for 2 minutes or until mixture boils and thickens and the remove from the heat.
5. Half fill a wok or large saucepan with water and bring to the boil over high heat.
6. Line a bamboo steamer basket with baking paper and then top with vine leaves and salmon fillets and cover them and steam over the pan of boiling water for 4 minutes or until salmon is just cooked through.
7. Serve using a spatula, transfer salmon to a tray and tear vine leaves into pices and then stir through vegetables.
8. Divide vegetables among plates and top with salmon and then drizzle with star anise cream and servbe with tomato chutney.
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