3 hot-smoked 41 Degrees South* baby salmon
2 onions, very finely chopped
2 tablespoons virgin olive oil
star anise
salt and pepper
50ml (2 ½ tablespoons) raspberry vinegar
1litre good red wine
1kg silver beet, washed and trimmed to green only
50gm speck or bacon, chopped finely
2 garlic cloves, chopped
1kg pink-eye potatoes, cooked
200gm good butter, cut in cubes
bunch of tarragon
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Skin, clean and de-bone the salmon. Cover with cling-film and reserve. Place onions in a pan with olive oil, star anise, salt and pepper and cook gently until translucent. Add raspberry vinegar to the pan, let reduce, then add the red wine and reduce to a quarter the quantity. Cook silver beet in boiling water for three minutes then strain and refresh in cool water and strain again.
Gently fry the speck, add garlic, then silver beet, salt and pepper and a bit more olive oil, and cook over low heat for 15 minutes. Peel the potatoes and cover with film and reserve.
To serve, place silver beet on a warmed serving dish. Lay the salmon on it and arrange sliced potato around the dish. Finish the sauce by straining, then adding butter until it reaches the right consistency. Season with salt and pepper and pour over the potatoes. Garnish with tarragon.
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