Slow Cooked Huon Salmon, Farro, Sea Herbs, Leek Aioli

WARNING: This is a very special Joshua Retzer (of Stillwater fame) recipe. It’s not for the faint hearted but the end result is a stunning Huon Salmon dish that will make guests stop and stare!

Slow Cooked Huon Salmon, Farro, Sea Herbs, Leek Aioli
24 Hours
1 Hours


  • For the Salmon:
  • 1 fillet Huon Salmon
  • 240g Butter
  • For the Lemon Myrtle Cracker:
  • 200g Tapioca Flour
  • 15g Lemon Myrtle Powder
  • 8g Salt
  • 1200ml Water
  • For the Farro and Sea Herb Salad:
  • 150g Farro
  • 50g Salted Capers
  • 30g Samphire
  • 20g Coastal Parsley
  • 20g Sea Blight
  • For the Leek Aioli:
  • 2 Large Leeks
  • 140ml Grapeseed Oil
  • 2 Large Eggs
  • 30g Dijon Mustard
  • 2g Xanthan
  • To Plate:
  • 20 Warrigal Green Leaves
  • 24 Garlic Flowers
  • 1 Lemon


  1. 1

    For the Lemon Myrtle Cracker:

    Weigh out the tapioca flour, lemon myrtle powder and salt, add dry ingredients to a Thermomix then add the 1200ml water. Cook on 100c for 20 minutes. Line enough trays to pour the mix onto, spreading to a 2-4ml thickness, let dry in a warm place for 24 hours or until dehydrated. Crack into shards and fry in oil at 180c, they should puff within 10 seconds, if not fry in 200c Oil, place on paper towel and let dry.

  2. 2

    To cook the salmon:

    Skin and bone a Huon Salmon fillet. Cut into 3rds and neaten up edges. Place in vacuum bags with 80gms Butter each and vacuum seal lightly so the fish isn’t squashed. Sous Vide at 40c for 55 minutes. Take the salmon out of the bags and slice into desired portions, season and serve immediately. The left-over portions can be reheated or enjoyed cold.

  3. 3

    For the Farro and Sea Herb Salad:

    Bring a pot of water to a rolling boil and add the farro, cook for 15-20 minutes until nice and soft, blanch the samphire in boiling water for 10 seconds then strain. In a bowl mix the farro, salted capers, samphire, coastal parsley and sea blight, season well.

  4. 4

    For the Leek Aioli:

    Chop the green tops off the leeks and reserve for another use, Discard the root end of the leek and halve the stems and thinly slice. Place a pot over medium heat, add a splash of oil to lubricate pot and add the leek, sweet till soft and breaks apart, strain any liquid and place to side. Place the Leek in to an upright blender and blitz on high until a smooth puree is formed using the reserved juices to thin the puree. Pass through a chinos and cool in fridge. Boil the eggs in their shell for 3 minutes then place in ice water to chill. Pour the cold Puree and Mustard into the Blender and start blitzing, peel the eggs and add, stream the oil in add the Xanthan blend for a further 1 minute, pass through chinos and pour into a squeeze bottle.

  5. 5

    To plate:

    Place the Salmon in the centre of the plate, dot the aioli around the fish, add the salad and cracker pieces. Garnish with seasonal leaves and flowers, season with lemon juice, Serve.