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
Preparation:
24 Hours
Cooking:
1 Hours
Serves:
4

  • 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

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