Miso Baked Huon Salmon, Jerusalem Artichoke Salad, Crème Fraiche

This recipe from Chef Josh Retzer of Stillwater is simple and elegant but still packed full of flavour. We can tell we’ll be using this miso mix on everything soon!

Miso Baked Huon Salmon, Jerusalem Artichoke Salad, Crème Fraiche
Preparation:
10 Minutes
Cooking:
40 Minutes
Serves:
4

  • 1 side Huon Salmon
  • 400gm Jerusalem artichoke
  • 1 bunch Watercress
  • 200gm Samphire
  • 30gm Wild garlic flowers
  • 180gm Butter
  • 80gm White miso paste
  • 30gm Grapeseed oil
  • 150gm Crème fraiche

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