Jacques Reymond

Slow cooked Tasmanian Atlantic salmon with marinated cucumbers, a mango and pumpkin chutney and red pepper dressing

Salmon filleted, skin kept on. Cook on silicon paper and foil, brush with olive oil, sprinkle with flaked salt and pepper. Cook in a low oven for about 25 minutes.

Marinade for Cucumber

Ingredients

1continental cucumber peeled and sliced
150ml grape seed oil
1 Tbsp szechuan pepper
1tbsp blanched julienne of ginger
2 dried chillies
1orange, zest of – cut into julienne
3/4tbsp grated palm sugar

Method

Place the above ingredients onto low heat and for 5 minutes do not boil. Add 135ml of rice vinegar.

Mango and Pumpkin Chutney

Ingredients

1/2 Tbsp fennel seeds 1 Tbsp coriander seeds 1 Tbsp mustard seeds 1/2 Tbsp blanched ginger brunoise 120g rice vinegar add 1 Tbsp apricot jam 1/2 fennel cut into brunoise 1/2 a mango diced 50g semi-dried tomatoes

Method

Cook out and slightly cool down. Add mango diced and 250g of cubed pumpkin. Caramelise in the oven with sugar syrup and butter.

Ingredients

1 large red capsicum-cooked in oven, peeled, deseeded and patted dry 150ml olive oil 2drops sesame oil 1/2 Tbsp grated palm sugar 1/2 Tbsp fish sauce 50ml mirin 1 Tbsp lemon juice 1/2 Tbsp chopped and blanched pickled ginger 1 chilli halved and de-seeded 1/2 Tbsp finely chopped garlic

Method

Place all ingredients in a robot coupe, except for the oil, blend well to a fine puree. Emulsify lastly with the oil.