Mures Upper Deck Restaurant
Victoria Dock, Hobart
MURES LAIRD’S SALMON
Lightly smoked then grilled Tassal salmon served with a whiskey cream sauce on a Colcannon mash.
4 180g portions of hot-smoked salmon
3 cups mashed potato
150g crisp diced bacon
100g blanched white cabbage
2 tbsp chopped flat leaf parsley
2 tbsp spring onions
30ml whiskey
100ml of cream
pinch saffron
juice of one lemon
chives finely sliced
salt and pepper
1 onion caramalised
8 peeled asparagus spears
16 beans
16 snow peas
Place Salmon on tray and gill under salamander.
Colcannon Mash
Fold together well the mashed potato, cabbage, bacon, parsley, spring onions, caramalised onions, salt and pepper. Reheat for 1-2 minutes just prior to serving.
Sauce
Heat a pan; add whiskey and flambé, add cream, lemon juice and saffron and reduce slightly. Add chives and salt and pepper to taste.
To Serve
Place mash on plate, blanche green vegetables and place on top. Place Salmon on top of the green vegetables and pour over the whiskey cream sauce. Garnish with chives.
Serves 4
Posted by allan at 11:20 AM. Filed under: The Recipes • The Seasons • Summer • The Restaurants •
