Confit Vanilla King Salmon
Confit vanilla king salmon with fennel puree and a macadamia, finger lime and thai basil pesto.
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Ingredients
- 5 portions New Zealand king salmon
- Vanilla bean extra virgin olive oil
- 1 bunch watercress
- 1 finger lime
- Extra virgin olive oil
- 1 large fennel bulb
- 1 tbsp butter
- 50ml Jacob’s Creek Reserve Chardonnay
- 40ml cream
- 1/2 bunch Thai basil
- 100g roasted & salted macadamia nuts
- 5g freeze dried finger lime powder
- Pinch citric acid
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