Fillet of Tasmania Atlantic Salmon, Australian Spring Asparagus, Tomato Dressing
By Chef Peter Rollinson
Ingredients
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Tasmanian Atlantic Salmon Fillet (skin on 110g): 120pcs
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Australian Asparagus (trimmed & base turned): 120 pcs
Tomato Dressing
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Australian Extra Virgin Oil: 1L
- Roma Tomatoes (blanched, peeled and cut into concasse): 8kg
- Tomato Ketchup: 3 btls
- Tobasco: 45ml
- Worstershire Sauce: 200ml
- Shallot (finely chopped): 400g
- Chives (chopped): 200g
- Parsley (chopped):200g
- Tarragon (chopped): 50g
Potato Puree
- Mashed Potato: 5kg
- Cooking Cream: 3L
- Salt: to taste
Directions
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Tomato dressing: Prepare one day ahead by mixing all ingredients. Chill overnight to let flavours develop. Bring to room temperature before service.
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Mash potato: Steam potato pellets until soft. Transfer to a saucepan with hot cream, whisk until smooth, and adjust consistency with more cream if needed. Season and transfer to piping bags. Keep warm (up to 2 hours).
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Salmon: Season skin side 5 minutes before cooking. Sear skin-side down over medium heat until crisp. Transfer to trays. Finish in oven at 200°C for about 3 minutes until medium.
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Asparagus: Blanch in salted water while salmon finishes. Refresh briefly in ice water.
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To serve: Pipe mash into a bowl. Arrange blanched asparagus alongside. Place salmon on mash, skin- side visible. Spoon tomato dressing over and garnish with micro herbs (celery, parsley, or red-veined sorrel).
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