Tasmanian salmon is particularly delicious when the skin gets nice and crisp, and the beetroot puree and roasted beetroot transform a simple dish into a really elegant one.
Serves 4 – 20min preparation – 60min cooking time
INGREDIENTS
- 2 bunches (about 8) baby golden beetroot
- 1 bunch (about 4) baby target beetroot
- 2 large red beetroot
- 200ml extra virgin olive oil
- 2 tbsp fine sea salt
- 500g rock salt
- 1 bunch thyme
- 1 bunch tarragon, leaves picked, stalks reserved
- 30ml hot water
- 1 lemon, juiced
- 100ml tarragon vinegar
- 4 x 180-200g salmon fillets with skin on
- 1 bunch wild rocket, stems trimmed, washed
- Lemon wedges, to garnish
- Sea salt flakes and freshly ground black pepper
METHOD
Pre-heat the oven to 180°C.
Wash and trim the beetroots, removing the stems. Toss the baby beets and large beetroot in 5 tbsp of the olive oil and season generously with fine sea salt (around 1 tbsp of salt in each parcel) and black pepper.
Take two large pieces of foil (around 35-40cm length) and divide the rock salt between them.
Put the baby beets on one piece of foil, and wrap them up tightly so no air can escape. Repeat with the large beetroot on the other piece of foil, adding the bunch of thyme and the tarragon stalks. Place the foil parcels on separate baking trays. Bake the large beetroot for 45 minutes and the baby beetroot for 25-30 minutes, until they are cooked through. They are done when a small knife goes through them easily.
When the baby beets are cooked, leave them to cool down for 5-10 minutes, then peel. They should still be warm when you peel them. Cut in half lengthways. Set aside. Discard the rock salt.
Repeat the process with the large beetroot. Once peeled, cut them into small chunks around 2x2cm. It is important they are still hot when you do this. Place in a food processor adding 30 ml hot water and 2 tbsp lemon juice. Process until it`s a smooth and shiny puree. Season with sea salt and black pepper.
Gently heat the puree and the baby beets separately in 2 small saucepans over low heat. Add a splash of olive oil to the baby beets, together with 1 tbsp tarragon leaves and 1 tbsp tarragon vinegar.
Place a large non-stick pan over medium heat, add 50ml olive oil. Once the oil starts to bubble, add salmon portions skin side down, and season the flesh with a pinch of sea salt and black pepper. Cook on medium heat for about 5-6 minutes, until the skin gets crispy. Flip the salmon, reduce the heat to low and cook for a further 3-4 minutes. The salmon should be cooked but still pink in the middle.
To serve, spread a circle of beetroot puree in the centre of a plate, place the salmon on top and scatter the halved baby beets in a pretty line across the fish.
Season rocket leaves with 1 tbsp each of tarragon vinegar and olive oil, and salt and pepper. Use 2 rockets leaves on each plate to garnish, add lemon wedges and a drizzle of your best olive oil.
The Carousel would like to thank Charlotte Gonzales-Poncet from Song Kitchen for this recipe.
