Master Class by MacLean Fraser

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As a feature of the HETTANZ Professional Learning Day programme vegetables.co.nz provided a Master Class by MacLean Fraser (Executive Chef of Artisan, the restaurant at the Bolton Hotel, Wellington).  The Master Class menu, designed by MacLean, featured New Zealand King salmon and a selection of fresh New Zealand grown vegetables cooked in a variety of methods.  Here is the recipe from the day:

Pan fried King Salmon with smoked kumara feta cake, pesto baby vegetables and  salmon tortellini  

 

 Serves 4

  • 4 portions salmon – about 120-150g each 
  • 12- 16 baby vegetables [carrots, turnips, fennel] steamed
  • Extra virgin olive oil

Panfry the salmon portions in a neutral cooking oil

 Smoked Kumara feta cakes - Makes 4 portions

  • 100g Kumara, peeled and sliced into chunks
  • 45ml water
  • 15g Butter
  • 20g Flour
  • 1/2 egg
  • 1/2 cup dried bread crumbs 
  • 25g Feta, crumbled
  • 35g (1/2) red onion, diced

Cook kumara in salted water until tender, smoke. Mash with a fork. Place water and butter in a sauce pan and heat until butter has melted. Add flour and mix until combined. Take off the heat, add egg, feta and onion mix through. Add breadcrumbs, season to taste and form into portions.

 To smoke kumara with Jasmine tea

Place equal weights of: brown sugar, Jasmine tea leaves and rice in a smoker, heat and allow mix to smoke then add kumara to the rack, Turn off the flame, cover the smoker loosely with aluminium foil and allow to infuse for about 15mins.

 Pesto

  • ½ clove garlic, peeled
  • 1 bunch basil, picked
  • 40g pine nuts
  • 40g grated Parmesan cheese
  • Extra virgin olive oil
  • Salt and pepper to taste

 Place garlic, basil, pinenuts, cheese and seasoning in a food processer or a mortar and pestle, pulse or grind, adding sufficient olive oil to reach ‘pesto’ consistency.

 Salmon filling for tortellini

  • ½cup Salmon trimmings, finely diced
  • 1Tbsp crème fraiche
  • 1/2 clove garlic, peeled and finely chopped
  • 1-2 Tsp finely diced ginger
  • 1-2 Tbsp chopped parley and chives
  • Salt and white pepper to taste

Mix salmon, crème fraiche, garlic, ginger and herbs together, season. Fill the tortellini and cook in boiling water for approx. 3 mins until pasta is cooked.