Ver-juice Poached Salmon with Summer Vegetables & Crayfish Aioli

Ingredients:
6 x 150g Salmon Fillets, skinned and boned

Poaching Liquor (makes 1.5L):
3 white onions, sliced
1 leek, sliced
2 celery sticks, sliced
3 carrots, sliced
1 head of garlic, sliced in half
1 lemon, sliced
1 tsp whole peppercorns
1 bay leaf
3 star anise
1 sprig each of thyme, parsley, tarragon, basil and chervil
12 baby carrots, peeled, blanched
500mls ver juice
1.8 L water
Salt to taste

Crayfish Aioli:
1 small crayfish, cooked and diced small.
2 large egg yolks
1 tsp Dijon mustard
1 tbsp lemon juice
150ml garlic infused olive oil
150ml grape seed oil
1 tbsp each, chopped chives & tarragon

Summer Vegetables:
12 baby carrots, peeled, blanched
6 baby fennel bulbs, blanched
6 small zucchinis with flowers
18 asparagus spears, blanched
18 green beans, blanched
½ cup of peeled broad beans, blanched
½ cup of peas, blanched
½ cup of picked basil, fennel tips,
chervil, tarragon and mint
6 baby potatoes, boiled, peeled and sliced
6 globe artichokes, cooked and halved
Lemon infused olive oil

Method:
To make the poaching liquor put all the ingredients in a pot. Bring to a light boil, skim any impurities that rise to the surface, turn down the heat and simmer for 30 minutes. Take off the heat, cool down quickly. Place into a plastic container and refrigerate overnight.

For the aioli, combine egg yolks, mustard and lemon juice in a food processor, slowly drizzle in the garlic and grape seed oils to make a nice thick mayonnaise. Stir in the diced crayfish and chopped herbs and season to taste, adding a little bit more lemon juice if needed.

The next day strain the poaching liquor through a fine strainer into a high sided poaching pan big enough to hold the salmon. Bring to a simmer and season. Meanwhile bring a large pot of salted water to the boil.

To finish the dish add the salmon fillets to the simmering poaching liquor, then take off the heat. Reheat the potatoes and globe artichokes in a small pan with a little poaching liquor and lemon oil, season. Add the remaining vegetables to the boiling water and cook for 2 minute to reheat, taking care not to damage the zucchini flowers. Drain well then toss with lemon oil and the herbs. When the salmon is nice and pink and cooked to medium rare, remove from the poaching liquor and season with flaky sea salt. Check the seasoning of the liquor and adjust if needed.

To serve, divide the vegetables between 6 large bowl plates, top with the salmon and a large spoonful of the crayfish aioli. Gently ladle over some poaching liquor and serve.

Serves 6

Recipe: Hopgoods Restaurant, Nelson

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