Recipe of the Month
Welcome to our new section – ‘Recipe of the Month’
We are delighted to kick off this series with a recipe from Foundation Council member, Geoff Scott, celebrated chef and owner of Vinnies Restaurant in Auckland’s Herne Bay.
Vanilla-seasoned salmon fillet, crushed herb potatoes & vanilla mayonnaise
Geoff comments: Salmon is a great winter fish – it’s rich and nourishing and packs a massive nutritious punch. It marries well with vanilla and the added luxury of a little mayonnaise! I also like the texture and crunch provided by the raw apple and celery salad on top.
6 x 150g pieces of salmon
1 tspn pure vanilla sea salt & herbs (or 1/4 tspn dried herbs mixed with 1 tsp flaky salt)
600g potatoes boiled for mash
½ cup soft fresh herbs (basil, parsley, chervil and 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 the salmon.
Boil potatoes till cooked then drain.
Mix in olive oil, fresh herbs and salt to taste.
To garnish
1 apple cut into fine batons
1 tablespoon toasted almond batons
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
vanilla seeds scraped from half a vanilla pod
½ cup grapeseed oil
fine salt to season
Whisk the egg yolk with the vinegar and vanilla seeds then gradually add the oil, pouring 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, almond & celery salad.
Serves 6