Huon collaborates with Tassie chefs

In the lead up to the festive season we collaborated with three of Tasmania’s top chefs to come up with a range of great entertaining recipes using Huon Salmon and Ocean Trout. The project saw the Huon team travelling across Tasmania with photographer Samuel Shelley to create step by step videos under the tutelage of Matt Adams, Craig Will and Terry Clark.

At the iconic Ritchie’s Mill, Stillwater Chef Craig Will shared his recipe for Cedar Planked Huon Salmon with lemon beurre blanc sauce. Using the beautiful smoke flavour of the cedar plank this recipe is easy to do at home on the barbeque and will have everyone licking their fingers at the end of the meal.

Against the scenic backdrop of the Josef Chromy vineyard Chef Matt Adams put together a side of Huon Ocean Trout with a molasses and miso glaze, sorrel, rye and pickles. With bright colours and full of texture this dish is a show stopping centrepiece with minimal effort.

Travelling back down to the south of Tasmania the team met with Chef Terry Clark in his restaurant Monty’s on Montpelier. Terry’s recipe for baked fillet of Huon Atlantic Salmon with a pastrami rub will add some new techniques to your salmon repertoire.  The brining process, followed by baking and the addition of the pastrami rub is guaranteed to bring the best out of our salmon.

You can find the full recipes and watch these great chefs in action here.

 

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