Ingredients

Serves 4

Cured King Salmon:
1 side Regal King Salmon
1 lime
1 lemon
Sea salt

Fricasse:
1 large onion
2 kipfler potatoes, cooked
Chorizo
2 red capsicum, peeled
2 cob sweetcorn
Olive oil
Chardonnay vinegar
Chives, chopped
Coriander, chopped
Parsley, chopped
Salt/pepper


 
Exotic Fruit Vacherin
Passionfruit meringues:
400g egg white
800g sugar
60g passionfruit powder


Passionfruit curd:
200g egg yolk              
125g eggs
215g sugar
300g passionfruit puree
2 leaves gelatine
250g diced butter (cold)


Chantilly cream:
300g cream
30g sugar
1 vanilla pod


Exotic fruit dice:
1 ripe mango
1 ripe papaya
2 ripe kiwi
3 passionfruits de-seeded

Method

Cured King Salmon with Sweet Corn, Chorizo and Kipfler Potato Fricassee

Remove the skin and all the pin bones from the salmon, cover with salt and micro plane over the lemon and lime zest. Leave to cure for 3-4 hours, rinse off all salt thoroughly.

For the fricassee:
Remove all the kernels from the sweetcorn, save ¼ for mix and the rest puree and then cook out in a sauce pan slowly until thickened. Pass through chinois so it is silky smooth.
Brunoise the onion, kipfler potatoes, chorizo and capsicum. Add sweetcorn kernels to this mix and sweat down in olive oil until tender. Add a large spoon of sweetcorn puree and chopped herbs. Finish with chardonnay vinegar and seasoning. Don’t boil.

To serve:
Portion the salmon into thin wedges removing all blood lines. Gently sear on each side until warmed through.

Cover with warm Fricassee mix.
Finish with finely chopped parsley.


 

Exotic Fruit Vacherin with Passionfruit Curd

Make a French meringue by beating the whites with the sugar - reserving a little sugar.
Mix the reserved sugar with the passion powder and add to the meringue when stiff.
Pipe small rounds using the 5 mm piping nozzle onto pre-lined trays and dry in the oven at 80˚C, half fan, half power.

For the curd, mix together the eggs, sugar and passionfruit puree.
Place over a bain marie and cook till set.
Soften gelatine in water and add to the curd.
Whisk in the diced butter and pass through a chinois. Chill.

For the Chantilly cream, scrape pod and add to sugar and cream. Whip until stiff.

To make the exotic fruit dice, peel the mango, papaya and the kiwi fruit. Cut each into a neat 1cm dice and reserve separately. Cut the passionfruits in half and scrape out the seeds and pass the excess liquid through a chinois.

To serve:
Mix together the diced fruit and the passion seeds and place in the bottom of the glass. Pipe a small amount of curd on top and then an equal amount of Chantilly. Top with a meringue.