1.5kg fresh Regal Salmon Fillet
½ cup plain flour
2 teaspoons Smokey paprika
500g Fresh mozzarella balls
100g cherry tomatoes
¼ cup olive oil
To Garnish with, rocket leaves and fresh herbs, lime wedges
2 egg yolks
2 tsp Dijon mustard
½ tsp salt
1 tbsp white wine vinegar
250ml vegetable or light olive oil
1 tbsp finely chopped chives
1 tbsp finely chopped parsley
1 tbsp finely chopped gherkins
1 tbsp capers, finely chopped
Cut the salmon into square pieces, roughly the same size, and thickness. Prepare the fresh tartare sauce: by placing the egg yolks, mustard, salt, and vinegar in a food processor or bowl. Whizz or whisk until pale, then slowly add (or whisk in) the oil until it forms a thick emulsion. Fold the remaining sauce ingredients into this and adjust the seasoning to taste. Set aside.
Preheat the oven to 220°C, fan grill if available. Line a roasting dish with tin foil or baking paper. Mix together the flour, paprika and season to taste with salt and freshly ground black pepper. Pat dry the salmon pieces using clean, dry paper kitchen towels. Coat the salmon pieces with the flour mix.
Arrange the salmon pieces in the dish. Tear or cut the pieces of fresh mozzarella and arrange around the salmon with the cherry tomatoes. Drizzle the tops of the salmon with a little olive oil.
Place roasting dish in oven and cook for 8-10 minutes, or until salmon has just cooked depending on thickness of the fish. The salmon should still be slightly pinker in the center. Allow to rest for 5 minutes before serving. Serve with rocket leaves, fresh herbs, lime wedges and drizzled with Tartare sauce.
Wine Match: Merlot
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