Cool Climate Pinot Noir and Chardonnay

Bended Knee Vineyard

Things to cook...

Despite the tremendous popularity of the Aromatic Roast Pork recipe, it probably is time to update our recipe. Where better to visit for a recipe than one of my favourite restaurants: The Graham in Port Melbourne. They have provided a recipe for Seared King Salmon with accompanying confit of fennel and champagne cream. The Graham is a  great dining experience and one you must try, the service and food are impeccable. I can’t wait to try this recipe in the kitchen; as a serving suggestion, it would go nicely with a 2006 Bended Knee Chardonnay.

For the fennel confit

Melt the clarified butter over a medium heat and scrape in the seeds from the halved vanilla pod, add the zest and mix until dissolved. Add the thinly sliced fennel and cook over a low heat, stirring regularly until soft. It will break down and come together. Season and set aside.

 

Champagne Cream

Sweat the sliced shallots in the clarified butter until soft. Add the sparkling wine and reduce until almost dry. Add the fish stock and reduce until almost dry. Add the cream and bring to the boil, season and strain.

 

To finish

Season the fish and place skin side down in a medium heated non stick frying pan and cook for 3 – 4 minutes or until the skin is crisp. Turnover and cook for another 3 – 4 minutes. While the salmon is cooking warm the fennel confit and the sauce. Place a small amount of fennel in the middle of a plate or bowl. Place the fish on top with the skin facing up. Using a stick blender froth the cream and drizzle the foamed sauce around the plate. Top the fish with the roe and chive batons. (Serves 4)

Note: Tasmanian Atlantic salmon may be substituted.

Ingredients

4   160gm King salmon portions, pin boned

2 tbsp Salmon roe

8 chive batons

Fennel

2 fennel bulbs, thinly sliced

75gms clarified butter

½ vanilla pod

½ orange zested

The Graham Restaurant’s Seared King Salmon

vanilla spiced fennel confit, Champagne cream,

Yarra Valley salmon roe

Champagne Cream

2 shallots, sliced

1 tsp clarified butter

100mls sparkling wine

100mls fish stock

100mls cream

Salt and ground white pepper