FRIDAY FOOD FEATURE: Salmon with wasabi panna cotta, apples and beetroot

House-smoked salmon with wasabi panna cotta, apples and beetroot

The Greenhouse, Cellars-Hohenort Hotel & Spa, Cape Town

The award winning Executive Chef at the Cellars Hohenort Hotel & Spa in Constantia, Peter Tempelhoff, has shared his recipe for a delightful meal which is easy to prepare and wonderful to enjoy: House-smoked salmon with wasabi panna cotta, apples and beetroot.

Cellars Hohenort Hotel and Spa, Cape Town

If you don’t have access to a smoker,  store-bought smoked salmon will work to, which can then just be marinated in the lemon and fennel.

House-smoked salmon:

– 500g Norwegian salmon

– 150g salt

– 150g sugar

– Lemon peel from 1 lemon

– 30g fennel leaves chopped.

Cellars Hohenort Hotel and Spa, Cape Town

Method:

Trim and remove any bones and scales from the salmon.

Mix the salt, sugar, lemon peel and fennel together and place the salmon skin side up in the mixture, covering the salmon completely.

Leave this for two hours, then wash the salt off, rinse and dry, smoke in smoker for three hours.

After smoked refrigerate until cold, then thinly slice to make rosettes.

Wasabi panna cotta:

– 200ml Cream

– 20g Wasabi

– 2 Gelatine Leaves, soaked in ice water

– Salt

– Lime juice.

Cellars Hohenort Hotel and Spa, Cape Town

Method:

Bring cream to 80˚C, whisk in wasabi, gelatine, salt and lime. Set up in fridge, whisk before quenelling.

To eat: layer the strips of salmon on a plate, top with the wasabi panna cotta quenells, julienned apple and cooked beetroot halves that have been cooled.

Cellars Hohenort Hotel and Spa, Cape Town

Enjoy this delicious meal recommended by the Cellars Hohenort Hotel & Spa in Cape Town, South Africa!

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