Mate with a plate: Rowe Kaa

Long Lunch 29/01/2018

Salmon Gravadlax with pickled fennel and pear salad by Acting Chief Petty Officer Chef Rowe Kaa

1kg / side of salmon with bones removed
4 Tbsp Brown Sugar or demerara
4Tbsp Sea Salt
Ground White Pepper
2 Tbsp Vodka or Gin
1 bunch of chopped dill.

Pickled Fennel & Pear
150 Castor Sugar
1tsp Fennel seeds
1tsp yellow mustard seeds
1 Fennel bulb
200ml Apple cider vinegar
200 ml Water
1 pear
Capers, dill and parsley leaves & lemon oil.

Method for Pickled Fennel

  1. Thinly Slice the fennel, using a mandolin and place into a metal bowl with fennel & mustard seeds.

  1. Place vinegar, water and sugar into a pot and being to the boil. Remove from the heat and allow to the marinade to cool for a couple minutes before pouring over the fennel.

  2. Place bowl in fridge and marinate for 24-48hrs.

  3. Just before serving cut pear in to quarters and remove seeds. Then julienne and place into water with lemon juice.

Method for Gravadlax salmon

  1. Start by rinsing the salmon and removing any bones, and trim excess fat at the sides of the salmon.

  2. Dry a tray big enough for the salmon to fit in.

  3. Combine sugar and salt together, and evenly spread over the salmon.

  4. Sprinkle over the White pepper, then sprinkle the dill over salmon.

  5. Lastly drizzle over the white spirit. Vodka or Gin. If you don’t have a white spirit, lemon or lime juice can be used.

  6. Firmly wrap the salmon in several layers of glad wrap place a tray on top and put a weight on that to press and place in the fridge skin side up for 24-36 hrs..

  7. To serve, remove glad wrap and excel dill, slice diagonally into very thin slices.

I like to spread thin pieces of salmon onto a plate and eat with pickled fennel and pear salad drizzled with lemon oil.

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