Recipe

NZ King Salmon Wagyu Surf & Turf

30 minshere
Cooking method: Bake

NZ King Salmon Wagyu Surf & Turf

30 mins
Cooking method: Bake
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Recipe

Ingredients

Heirloom tomato confit

  • 6 heirloom tomatoes, quartered
  • 2tsp garlic, freshly peeled and minced
  • 2tbsp fresh thyme leaves
  • 1tbsp granulated sugar
  • sea salt to taste
  • ¼ cup extra virgin olive oil

Apple cider vinaigrette

  • 4 cups apple cider
  • 1 cup apple cider vinegar
  • 2tsp dijon mustard
  • 1tsp sea salt
  • 2 cups canola oil

Sherry and ruby port reduction

  • 2 cups ruby port
  • 1tbsp shallots, peeled and minced
  • 3tbsp sherry vinegar
  • 5tbsp unsalted butter, chilled and diced

Tomato cardamom butter

  • 2 cups unsalted butter, at room temperature, diced
  • 4 pieces heirloom tomato confit
  • ⅛ cup tomato paste
  • 2tbsp cardamom, freshly ground
  • 2tsp granulated sugar
  • sea salt to taste
  • white pepper to taste

Crispy idaho potato stacks

  • 6 each idaho potatoes, peeled and shaved on mandolin
  • ½ cup unsalted butter, melted
  • 2tsp sea salt
  • unsalted butter for finishing

Additional ingredients required for assembly

  • 1 cup fresh watercress, trimmed and diced
  • 115g grass fed wagyu sirloin
  • 85g NZ King salmon, skin and bloodline removed

Seafood used

Cooking method

Heirloom tomato confit

  1. Heat oven to 175°F/80°C.
  2. Lay tomatoes cut side up on baking sheet lined with baking paper and scatter garlic, thyme and sugar over tomatoes. Season lightly with salt and drizzle with the extra virgin olive oil.
  3. Place in oven until they dry out- they should still be pliable - about 2 hours.
  4. Cool to room temperature. Transfer to clean storage container & refrigerate. Discard unused portion after 5 days.

Apple cider vinaigrette

  1. Reduce apple cider in non-reactive saucepan over medium heat by 75% down to 1 cup.
  2. Cool concentrated/reduced apple cider.
  3. Combine reduced cider, vinegar, mustard & salt in a blender and blend until smooth.
  4. Drizzle in the canola oil with the blender on.
  5. Using funnel transfer to plastic squeeze bottles. Refrigerate. Discard any product not used within 7 days. 

Sherry and ruby port reduction

  1. Combine port and shallots in sauté pan over medium heat.
  2. Cook to reduce volume by 50%.
  3. Add sherry vinegar and cook to reduce to thick syrup.
  4. Remove from heat whisk in butter while still warm.
  5. Strain through fine chinos into a clean container & keep warm.

Tomato cardamom butter

  1. Combine ingredients in a food processor.
  2. Pulse until smooth - do not overwork or butter will break.
  3. Lay a baking paper on work surface.
  4. Lay butter down one side in a line.
  5. Roll into a log shape - with a diameter of 1 1/2"/4 cms.
  6. Roll in plastic wrap, twist ends tight to compress butter & refrigerate.

Crispy idaho potato stacks

  1. Heat oven to 400°F/200°C.
  2. Using a 1"/2.5 cm cutter punch out potato rounds from the slices.
  3. Brush 12 - 4"/10 cm x 4"/10 cm sheets of aluminium foil.
  4. Layer potatoes in stack on each piece of foil, brushing every layer with melted butter and lightly seasoning with salt.
  5. When each stack is 1.5"/4 cm high, gather the foil around each so that the stacks stay even - leave the tops open.
  6. Place stacks on tray and roast in oven until tops are golden. Remove from oven and hold.
  7. For service, remove foil from each stack and discard.
  8. Heat heavy pan over medium heat. Add finishing butter to pan and heat until it foams. Lay stacks in the pan on their sides and sear gently, turning until the stacks is golden and crispy all around.
  9. Drain stacks on paper towels before plating.

To serve

  1. Heat oven to 375°F/200°C.
  2. Combine watercress and apple cider vinaigrette in large bowl; toss and; chill.
  3. Pan sear or grill wagyu sirloin to desired temperature; transfer to plate and allow to rest.
  4. Heat a cast-iron skillet over high heat until very hot. Sear top side of salmon to get a nice crust - 1 - 2 minutes, then finish in oven to desired internal doneness.
  5. Return skillet to medium heat. Add butter to skillet and rapidly baste salmon to encase.
  6. Transfer salmon to plate lined with a towel to drain excess butter.
  7. Transfer salmon to warm plate. Slice wagyu Sirloin; arrange next to salmon. Arrange watercress salad and crispy idaho potato stacks next to salmon.
  8. Top wagyu slices with roasted tomato cardamom butter.
  9. Spoon ruby port and sherry vinegar reduction next to salmon. Serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography