Foodstyle Review Magazine

Salmon on the dark side 


So many good recipes get lost in the past and this one, with its rich, brightly coloured reduction sauce using autumn berries, is an old classic.

Salmon fillet with a cabernet wine (reduction) sauce was very a popular recipe in the 1990s. This is a version of that sauce. It is surprisingly easy to prepare, looks very pretty on a white plate, and tastes heavenly – the tart sauce balancing the rich (often too rich) oiliness of farmed salmon.

Typical of the 1990s, we serve it on top of a potato rosti. Please note – sauce-wise, this recipe contains no 21st century sauce foaming, dabs or smears – this is heritage cuisine!

Blackberry sauce
400g fresh blackberries or 400g tinned blackberries in syrup
1/2 cup sugar (if using fresh berries)
1 cup balsamic vinegar
1 cup red wine or beef stock
Chilli finely dice

Method
Add everything into a saucepan, simmer and reduce by about third. Save a few whole berries from the sauce at this stage for garnish. Place the rest in a blender and whizz. Strain while still hot and put pureed sauce through a sieve to take out the seeds. Return strained liquid to saucepan and reduce by another 25 percent. Season to taste (it might need a little more sugar). 

Potato rosti
Use a large Agria potato for each serving of salmon. Peel the potatoes, grate coarsely, and squeeze the water out. 

For every two grated potatoes add one egg yolk and a tsp of flour, and season with salt and pepper. Form an individual rosti serving into a disk by hand, or use a mould. Fry each in a little oil until cooked and each side is golden brown, which takes a while – about 15 minutes each side, so start cooking early and keep them warm in the oven while cooking the salmon.

Cut the skin off each salmon portion with a sharp blade and pan-fry on a high heat with a little oil. The outside should have a crunchy surface.





Autumn 2015

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