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!

Preparation:: 10 Minutes
Cooking:: 40 Minutes
Serves:: 4

1

Artichoke Salad: Preheat Oven to 180c, place artichokes on a lined baking tray, douse with olive oil and season with sea salt and cracked black pepper, Bake till soft and skin is golden brown. Melt 30gm of butter and stir in 20gm of miso paste. Blanch the samphire for 10 seconds and strain. Toss the samphire through the miso butter. Combine the roasted artichokes, samphire, watercress and garlic flowers in a bowl and gently mix, serve hot.
2

Miso Baked Huon Salmon: Melt 150gm of butter and whisk in 60gm of miso paste and grapeseed oil. Place the salmon on a lined baking tray skin side down and pour half the miso mixture over. Add to the oven after about 15 minutes of the artichokes being in there, bake for 15-20 minutes, basting every five minutes with the left over miso mix.
3

To Plate: Place the the salmon on a board and spoon over some of the miso mixture from the tray, add the artichoke salad and finish with a big scoop of the crème fraiche, serve.