FOODIES FESTIVAL FISHER & PAYKEL CHEF’S THEATRE SYON PARK 20TH, 21ST, 22ND AUGUST 2021
Cooking live at Foodies Top chefs cook their favourite recipes in the Fisher & Paykel Chefs Theatre. Register for free entry at the Registration Desk. Tickets are released throughout the day and subject to availability.
CRISPY SKIN SALMON WITH GOCHUJANG ROASTED FENNEL Serves 2 2 skin-on salmon fillets 2 medium bulbs fennel 1 tbsp gochujang 1 tbsp honey 1 tbsp rice wine vinegar 1 tbsp soy sauce ½ tsp minced garlic ½ tsp minced ginger ½ tbsp sesame oil ½ tbsp sesame seeds 1 handful dill Salt Neutral oil for cooking
l Preheat the oven to 180ºC l In a small bowl, add gochujang,
honey, rice wine vinegar, soy sauce, garlic, ginger and sesame oil. Whisk until fully combined. l Slice fennel in half and then cut into ¼ inch strips. Add the fennel to a baking dish. l Pour gochujang mixture over the sliced fennel and toss to coat before putting into the oven. l Roast for 30-40 minutes until the fennel is tender and the sauce has reduced. l Towards the end of cooking the fennel, season the salmon fillets all over. l Place salmon fillets skin side down in a cold pan with a
tablespoon of neutral oil. Place the pan over a medium heat. l Cook the salmon skin-side-down for 5-6 minutes until the skin is crisp. Once the skin is crisp and you can see the salmon cooked two thirds of the way through, flip the salmon and cook on the other side for 1 minute. Remove from the pan and allow to rest for 5 minutes. l Serve the salmon alongside the roasted fennel. Garnish with sesame seeds and dill.
TOM RHODES was the winner of MasterChef 2021. See Tom in the Chefs Theatre on Sat 21st at 2pm www.foodiesfestival.com
