Details
Serves: 4
Method
In a large mixing bowl mix the beetroot juice, salt, ground anise, soft brown sugar, garlic & lemon zest. Place the salmon into the beetroot marinade then pour all the ingredients into a plastic bag that will hold all the ingredients. Extract as much of the air out & tie the bag so that no marinade escapes & place in the refrigerator for approx 2 hours turning regularly so the marinade is even over the salmon.
After the 2 hours remove the salmon from the bag & pour off the marinade, pat dry the salmon with a paper towel.
In a small stainless steel sauce pan bring the water & sugar to the boil, place the rhubarb into the pot & remove from the heat allowing the rhubarb to cool in the pot, this will just allow the rhubarb to cook al dente (firm but not hard when you bite into it)
Puree the avocado with the trim milk & lemon juice & place in a small plastic squirt bottle.
Macadamia Crumble Method
Blend all ingredients together in a food processor or spice grinder using pulse (keep the mixture slightly chunky & not finely ground). Keep in a dry airtight container.
To Serve
To serve thinly slice the salmon & randomly place the salmon, beetroot cubes, rhubarb slices, orange segments & watercress on the plates. Dress the plates with the avocado puree & finish by sprinkling the macadamia crumble on to the plate.
About the Chef
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
[+] More
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from antibiotics and chemicals. Compared to other salmon, New Zealand King Salmon has a distinct texture, is firm to work with, yet has a soft delicate ‘melt in the mouth’ texture when consumed. New Zealand King Salmon has a place at every meal occasion from appetizers to mains guaranteeing exceptional flavour and quality.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
[-] Less
