Ingredients:
Salt-baked Huon salmon
1 x whole fillet of Huon salmon, skin on and scales preferably
2 lemons
1 bulb of fennel
½ a bunch of fresh-flat leaf parsley
½ a bunch of fresh chives
4 kg rock salt
2 eggs
1 cup all-purpose flour
Homemade saffron aioli
2 garlic cloves, crushed
1 tbsp. Dijon mustard
300ml pure olive oil
Pinch of saffron threads (about 8 crumbled)
1/2 teaspoon hot water
Salt
White pepper
2 tablespoons lemon juice
Method
Salt-baked Huon salmon
Preheat the oven to 180°C/350°F/gas 4.
Pat the salmon dry with kitchen paper (leaving the scales on helps to keep in the moisture as it cooks).
Finely slice 1 lemon and the fennel into a bowl with the parsley, marjoram and chives. Lay the lemon and herbs down on a sheet of baking paper onto a tray.
Combine the rock salt, eggs, flour and 250ml of water in a large bowl, mix well until the mixture resembles a thick paste and set aside.
Lay the salmon diagonally into the tray, then spoon over the salt mixture, heaping it around and onto the salmon so that it’s evenly covered – you should have a layer of salt, roughly 2cm thick, all over the salmon. Pack tightly to ensure there are no holes for the steam to escape through.
Place the tray in the hot oven for around 35 minutes, or until cooked through. To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish – if it comes out warm after 5 seconds, it’s done.
Homemade saffron aioli
Mele’s tip: “Grating cooked egg yolk in at the end, creates another texture”
To make the aioli, pour the olive oil into a measuring cup with a spout. In a blender or food processor, combine the egg yolks, mustard, garlic, saffron, salt and white pepper.
Pulse several times until the garlic is pulverised. With the motor running, add the oils in a slow, steady stream.
Stir in 1 tablespoon of lemon juice. Stir in the remaining 1 tablespoon of lemon juice if needed to thin the aioli; it should be the consistency of mayonnaise.
To finish
To serve, place the salmon onto a large serving dish with the saffron aioli on the side. You can also add some garden leaves and fresh radish on the side for presentation.
The Carousel thanks Electrolux ambassador and Sydney Chef, Massimo Mele for this recipe.
