Monday, 26 May 2014

Pan Seared Salmon on a bed of Couscous and Roasted Veges topped with Hollandaise sauce

The title of this post is a bit of a mouthful and so is the dish folks...

The tastes of this one offer so much variety and combine so well.  Enjoy with your favorite white wine!

All you need to do...

For the Couscous with roast veges...
- 1 cup of couscous
- 3 cups of chicken stock 
- 1 zucchini
- 1 red capsicum
- 1/2 head of broccoli
- 1 onion
- 4 mushrooms sliced
- 4 cloves of garlic
- 2 tbls butter
- 2 tbls parmesan cheese

Pre-heat oven to 210C.  Peel and slice the veges into small pieces and then coat in olive oil and pan fry for 10 minutes adding a little salt and pepper.  Transfer to a baking dish and roast for 20-25 minutes.

While the veges are roasting bring the chicken stock to the boil in a small saucepan.  Add a cup of couscous to a casserole dish and then add the boiling stock to the dish and pop the lid of the dish on and leave it for 10 minutes.  After that use a fork to fluff the couscous.  Add 2 tablespoons of butter and parmesan cheese as you fluff the couscous to give it even more richness.

Remove the roast veges fromt the oven and mix into the casserole dish with the couscous.  Leave covered.

For the hollandaise sauce...
- 3 egg yolks
- 4 tbls butter
- 1 tbls fresh lemon juice
- a little cracked pepper

In a metal baking dish whisk the eggs and lemon juice till fluffy.  Then put the dish over a saucepan of simmering water and add in the butter ensuring it is just hot enough to melt the butter (we don't want to scramble the eggs).  Add cracked pepper.  No need to add salt.  Whisk in all the butter until you have a nice smooth sauce.  Put to one side.  If it goes stiff while sitting add a tbls of warm water and whisk again before serving.

For the salmon...
- 2 fillets of salmon skin on and scales removed
- Table salt for drying the salmon
- 3 tbls Sesame seed oil
- lemon juice

Use paper towelling to dry the salmon thoroughly.  Lay on paper towels skin up and pour salt on the skin allowing to sit for 5 minutes to absorb the salt.  Meanwhile heat the sesame oil on medium-high heat in a skillet just big enough to handle one fillet.

Brush the salt off the fish and lay skin side down in the skillet.  It should sizzle as it touches the pan.  Give it 4 minutes squeezing lemon juice on the exposed fillet at the start of cooking.  Then turn over for 20 seconds to complete cooking.  The skin should be nice a crispy.  The inside of the salmon pink.

Plating up...
Make a bed of the couscous roast veges dish patting down nicely.
Pour a generous amount of the hollandaise over the couscous.  Grate a little parmesan coarsely over the plate and cracked pepper.
Top the bed with the salmon straight from the fry pan and your done...


1 comment:

  1. This looks so good, and the presentation is so nice.