Ingredients
Verjuice Hollandaise
3/4 cup (180ml) Maggie Beer Verjuice
1 bay leaf
3 whole black peppercorns
80g unsalted butter, diced
2 free range egg yolks
Dukkah Coated Salmon
2 salmon fillets (approx. 180g each) skin off
Sea salt and freshly cracked black pepper, to season
100g Maggie Beer Dukkah
Verjuice Hollandaise
3/4 cup (180ml) Maggie Beer Verjuice
1 bay leaf
3 whole black peppercorns
80g unsalted butter, diced
2 free range egg yolks
Dukkah Coated Salmon
2 salmon fillets (approx. 180g each) skin off
Sea salt and freshly cracked black pepper, to season
100g Maggie Beer Dukkah
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Methods
Prep time: 15 mins / Cook time: 15 mins.
METHOD
Verjuice Hollandaise
1
In a non reactive saucepan combine Verjuice, bay leaf and peppercorns.
2
Place mixture over a high heat and reduce down to two tablespoons of syrup. Allow to cool.
3
Place the unsalted butter into a small pot and place over a high heat. Cook for four to five minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150°C.
4
Pour melted butter into a heat proof jug and leave for five to six minutes to cool a little.
5
In the food processor combine egg yolks with cooled Verjuice reduction and blend to emulsify.
6
Make sure the butter is still quite warm, it needs to be about 70°C.
7
Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture. Blend as if making mayonnaise. Check seasoning and adjust.
Dukkah Coated Salmon
8
Place a large frying pan over a medium high heat.
9
Rub salmon with oil and season with salt and pepper.
10
Place salmon into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.
11
Roll salmon in the Dukkah and bake for five minutes. Remove from the heat and rest for two minutes.
12
Serve with Verjuice Hollandaise.
Maggie Beer Dukkah is exclusively available at her Farm Shop in the Barossa.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 15 mins / Cook time: 15 mins.
METHOD
Verjuice Hollandaise
1
In a non reactive saucepan combine Verjuice, bay leaf and peppercorns.
2
Place mixture over a high heat and reduce down to two tablespoons of syrup. Allow to cool.
3
Place the unsalted butter into a small pot and place over a high heat. Cook for four to five minutes until nut brown, then remove from heat. The butter will turn nut brown at approximately 150°C.
4
Pour melted butter into a heat proof jug and leave for five to six minutes to cool a little.
5
In the food processor combine egg yolks with cooled Verjuice reduction and blend to emulsify.
6
Make sure the butter is still quite warm, it needs to be about 70°C.
7
Whilst the food processor is running slowly pour in the warm nut brown butter to the egg mixture. Blend as if making mayonnaise. Check seasoning and adjust.
Dukkah Coated Salmon
8
Place a large frying pan over a medium high heat.
9
Rub salmon with oil and season with salt and pepper.
10
Place salmon into the hot pan and quickly seal each side so there is a nice gold colour on each side. Remove from the pan.
11
Roll salmon in the Dukkah and bake for five minutes. Remove from the heat and rest for two minutes.
12
Serve with Verjuice Hollandaise.
Maggie Beer Dukkah is exclusively available at her Farm Shop in the Barossa.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Appetiser
Vegan
