STRAIGHT FROM THE GALLEY WITH DEREK THE CHEF, CHEFLINE14@GMAIL.COM
Chef's tip: I added blanched asparagus and steamed South Island deep sea scampi as an extra garnish.
GRILLED SALMON RISOTTO with avocado capsicum oil
New Zealand's salmon farmers rate their king salmon among the world's best and so do overseas customers. King salmon are the oiliest, a good thing for texture, flavour and omega 3 content. PER SERVE 1x 150 – 200gm Salmon steak RISOTTO 25gm (11/2 x Tbsp) Cocavo Garlic Ghee (Substitute garlic butter) 50 gm onion diced 2x garlic cloves crushed 100gm Arborio rice 1x bay leaf 30mls white wine (Sauvignon Blanc) 300mls chicken or fish stock CAPSICUM OIL 100mls Cocavo Extra Virgin Avocado Oil 25gm capsicum confetti (red, yellow, green) 5 gm Thai basil Chives to garnish
46 NOVEMBER / DECEMBER 2023
METHOD 1. Grill on both sides then place on top of cooked rice. (Skin may be left on or off). 2. Finely dice onion and crush the garlic, add to melted Cocavo Garlic Ghee and cook until opaque. 3. Wash the Arborio rice then add it to the Cocavo Garlic Ghee blend. 4. Add bay leaf and wine then cook until wine is absorbed into the rice. 5. Add chicken / fish stock a little at a time until all is either used or the rice is cooked. (More may be required). 6. Finely dice red, yellow & green capsicum, add to the oil along with basil, gently heat to infuse flavours. 7. Place a mould in the middle of the plate, fill with risotto then place the grilled salmon on top, drizzle the capsicum oil around bottom and garnish with chives.
Enjoy with 2022 Invivo Gisborne Chardonnay The 2022 Invivo Gisborne Chardonnay offers white Peach and citrus on the nose with a hint of caramel and toast. The palate is fresh and vibrant with great acidity and perfect balance of ripe stone fruits and toasty, creamy oak. The wine was partially fermented in new French Oak Barriques and also underwent a softening Malolactic fermentation. This wine will continue to develop and unfold over the next 3-5 years.
