Scott Denning from The Grove is Wendyl Nissen's Mate with a Plate today and here is his recipe for Seared Ora King Salmon with smoky aubergine, pickled vegetables, vinaigrette, feta and avocado
Vegetables for pickling:
¼ quarter diced pumpkin, ¼ cup of diced cucumber, ¼ cup of diced white daikon or radish
175ml cider vinegar
100g caster sugar
1 tsp salt
Mix all ingredients and bring them to a boil , remove from stove and pour over prepared vegetables.
Allow to steep for an hour or more
50ml lemon juice
50ml chardonnay vinegar
100ml extra virgin olive
Mix all together in a blender or a jar
1x hass avocado
Juice of half a lemon
Blend peeled avocado with lemon and seasoning or crush with back of a fork
2x 180g Ora King Salmon, skinned fillets
2x black aubergine
3 tbsp golden raisins, soaked in water for 20 mins
½ cup coriander, chopped
Half a diced onion
½ tsp cayenne pepper
2 tbsp olive oil
Oil and prick aubergine with holes, season
Place directly on grill whole and keep rotating until scorched and starts to loose is shape.
Remove when soft and carefully slice open on a board, scrape out centre into a large sieve or colander.
Sweat off diced onion in olive oil with pinch of salt and add cayenne.
Add aubergine pulp and cook gently until liquid has evaporated and starts to tighten up.
Drain water off soaking raisins and add to the aubergine.
Finally mix in coriander and correct seasoning with salt and pepper.
Set aside at room temp.
Season and lightly oil the salmon and place on hot grill, cook for 2 mins each side
Spoon the aubergine caviar onto plate
Place salmon in the centre of the plate and avocado puree
Drain off pickled vegetables and mix with vinaigrette
Dress over top of salmon
Garnish with nasturtium leaves , soft feta and aubergine caviar
Listen to the full interview with Scott Denning above.
The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.