Pickled Salmon with Housemade Kimchi, Whipped Tofu and Watermelon - Chef Recipe by Richard Kerr
Spring meets Autumn in this Asian inspired dish from The Loft, Lismore
1kg beef brisket
4 Tbs chopped parsley
Smoky Wood Sauce:
30mL sherry vinegar
30mL lemon juice
50g Dijon mustard
500mL grape seed oil
1 tsp smoked paprika
Pinch of salt
Cut the meat into medium sized pieces, peel and chop the vegetables.
Place meat and vegetables into a large pot, cover with water, simmer until tender (roughly 3 hours). Stir regularly to make sure its not sticking, sticking will turn into burning. Once the meat is super tender and falling apart strain off any excess liquid.
Make a roux by melting the butter and stirring through the flour, cook on medium for 1 minute, it will be quite thick. Mix the roux along with the chopped parsley and mix through the meat and vegetable mixture.
Taste the mixture, add salt and pepper to your taste. It will still be warm which is how you will eat it so if it
tastes great now so will the finished product.
Spread the mix out and allow to set in the fridge. Once set turn out, portion 5cm long and 1cm wide.
For the crumb station, whisk eggs and milk together. Flour, egg wash, bread crumbs, repeat egg wash and bread crumb twice.
Set fryer to 180 C. Fry for 3-4 minutes until golden brown, shake off excess oil and sprinkle with salt, serve warm with smoky wood sauce.
For the smoky sauce, set a blender on medium and place in egg yolk, vinegar, lemon juice and Dijon, blitzing to combine. Slow to a medium speed and add the oil slowly, adjusting with water if it becomes too thick.
Remove half of the mayo into a large bowl and place remaining ingredients in blender and blitz on high for 2 min. Add mixture to the plain mayo in the large bowl and whisk to combine the two.
Recipe provided by MPD Steak Kitchen
This recipe was developed by chef Alessandro Pavoni to provide a taste of his Lombardian childhood. ...