Clooney head chef Des Harris has just won the Cuisine Magazine 2013 Chef Of The Year award. Here’s his amazing salmon recipe.

Roasted Regal Salmon Fillet with Bordelaise Sauce

You will need:

For the fish:
Regal salmon fillet, pin boned, portioned & skin scored
Olive oil
Unsalted butter
Maldon Salt

For the Salad (proportions to individual taste):
Flat parsley, picked & washed
Baby capers, rinsed
Tomato concassée
Shallot, thinly sliced
Lemon Juice
Extra virgin olive oil

Red wine Jus
Bone Marrow
Lemon infused olive oil

How to cook your salmon:
Pre-heat the oven to 200 degrees celcius.  Mix the tomato, caper, flat parsley and shallot in a bowl.  Season and dress the salad with lemon juice and extra virgin olive oil.
Dry the salmon between paper towels and season with Malden sea salt & freshly ground white pepper.  Heat a heavy based sauté pan over a moderate heat.  Add a dash of the olive oil.  Gently place the salmon fillet skin side down in the pan and gently apply some pressure.  Transfer to oven.  Cooking time depends on the thickness of the fillet but just cook until the flesh appears set.  Take out of oven and gently turn the fillet over in the pan, add a generous knob of butter and put back onto a medium hot flame.  When the butter starts foaming baste the salmon, giving it a nice deep glaze which helps to completely crisp the skin.  Place the salmon on paper towels and rest for a couple of minutes.
Heat the red wine jus and emulsify in a dash of lemon infused olive oil, off the heat add the sliced bone marrow.   Place the salad onto the plates.  Top with the salmon fillet and spoon the sauce over and around the salmon.

To read the full winner’s list of the 2013 Cuisine Good Food Awards, click here.

Des Harris’s Salmon dish, pictured at Clooney in Auckland.


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