Confit Aoraki Salmon with Saffron Butter Poached Lobster

Ingredients

Confit Salmon

Cauliflower Puree

Pickled Cauliflower

Bisque Espuma Crema

Saffron Butter Poached Lobster

Green Oil

Green Herb Mayonnaise

Garnish

Method

Confit Salmon

1. Mix the salt and sugar together and lay half the mix on base of dish.
2. Place salmon atop the cure mix (skin side down) and top with the remaining mix, leave to cure overnight.
3. Wash the curing mix off the salmon, trim the salmon and cleanly remove the salmon skin.
4. Cook the salmon skin between two trays at 180°C for 10 minutes to crisp for garnish, set aside.
5. Portion the salmon into two 50g pieces (1 x loin and 1 x belly) and place individually into vacuum pack bags with 100g per bag.
6. Sous vide in a water bath for 10 minutes at 55°C.

Cauliflower Puree & Pickled Cauliflower

1. Roughly cut the cauliflower, add to a saucepan, cover cauliflower with water and cook until soft.
2. Drain water off the cauliflower, add
   • Pickled cauliflower — in a vacuum pack bag, add cauliflower and cold pickling liquor and compress in the vacuum pack machine.

   • Bisque Espuma Crema

     1. With an immersion blender, mix all the ingredients and blend well for one minute.
     2. In a saucepan, warm the bisque reduction with the cream, heat and stir up to 60°C and pour into a siphon.
     3. Charge with two gas canisters and keep at 70°C in sous vide or bain marie.

     Saffron Butter Poached Lobster

     1. Add Anchor™ Butter and saffron strands to a saucepan, bring to the boil and remove from the heat in order for the saffron to steep and increase in vibrancy.
     2. To cook — bring saffron butter to boil, remove from heat and add lobster.
     3. Cover with lid and leave until ready to serve.

     Assembly
     

     1. Remove warm salmon from sous vide, drain from sous vide bag and set aside.
     2. Spoon two Tbsp of cauliflower puree on base of plate.
     3. Place both pieces of salmon atop puree.
     4. Remove lobster from butter and place in between salmon pieces.
     5. Place the pickled cauliflower in between seafood.
     6. Pipe on a small amount of bisque crema.
     7. Finish with some black garlic puree, crispy salmon skin and salmon caviar.

   Western Star™ Original Salted Butter, salt and pepper, Anchor™ Food Professionals Extra Yield Culinary Cream and puree until silky smooth.