FRESH AS° Plum Cured Salmon with Fresh As Mandarins

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The Restaurant Our food philosophy is based on some very simple beliefs: Eat what’s in season, what’s local, and what’s fresh. We also believe food should please the eye as well as the palate. Our fabulous waterfront location, which offers panoramic views of Wellington and its harbour, is the perfect setting for a restaurant that specializes in seafood. Our service is about going the extra mile without thinking it’s the extra mile. It’s about passion and excellence without pomposity. We invite you to join us to experience a truly unique dining experience.

Martin Bosley's Royal Port Nicholson Yacht Club 103 Oriental Parade, Oriental Bay, Wellington, NZ Phone +64 4 920 8302 bookings.mbycr@actrix.co.nz Lunch Monday to Friday Dinner Tuesday to Sunday

Plum Cured Salmon w/ Fresh As mandarins by

www.fresh-as.com FINE DINING AT HOME SERIES

Plum Cured Salmon, Mandarin-Fennel Slaw, Green Olive Paste, Green Olive Vinaigrette

Mandarin-Fennel Slaw:

Plum Cured Salmon:

and lemon juice. Season with salt.

5 fresh mandarins, segmented 100g young fennel bulb Olive oil Lemon Juice Place the mandarin segments into a small mixing bowl. Finely shred the fennel bulb and gently toss with the mandarin, olive oil

30g sugar 30g salt

Green Olive Paste:

15g Fresh As Plum Powder

250g green olives, pitted

200g pin boned salmon fillet

2tbsp Olive oil

10 Fresh As Mandarin Segments

Puree the olives with the olive oil until smooth.

Combine the sugar and salt with the plum powder and rub into the salmon fillet, Cover in cling film and refrigerate overnight.

Green Olive Vinaigrette:

Next day gently remove the mix with a paper towel and slice fillet

250g pitted Green olives

into three or four slices as required. Arrange the salmon over

1 tsp sugar

the slaw, place a teaspoon of green olive paste alongside and

1 tsp mustard powder

spoon the vinaigrette over. Garnish with pea shoots and Fresh As

3 tbsp chardonnay vinegar

Mandarin segments.

250ml Grapeseed oil Puree together the olives, sugar, mustard powder and vinegar. Slowly emulsify the grapeseed oil into the mixture and refrigerate.


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