Crispy Skin Salmon, Herb Ricotta Crepe, Tomato Compote and Fennel

Seared crispy skin salmon is served with a creamy ricotta filled crepe to create a wonderful fusion of flavours.  You could also use hapuku or kingfish.

Chef: Marco Edwardes

Serves 4

  • 400gm ricotta (not too soft)
  • 2 lemons, finely grated rind and juice of 1
  • ¼ cup each soft herbs ie: dill, flat-leaf parsley and chives, finely chopped (loosely packed)
  • 600gm Seasonal fish fillet, skin on, cut into 75gm portions ie: salmon, hapuku, kingfish
  • 1 fennel bulb, finely sliced (use fronds to serve if available)
  • Lemon wedges to serve

Tomato Compote

  • 40ml Lupi Extra virgin olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp dried chilli flakes
  • 200gm fresh cherry tomatoes
  • 200gm canned cherry tomatoes
  • 1 tsp white sugar
  • ¼ cup oregano leaves, (loosely packed)
  • Salt and pepper

For compote:

  1. Heat olive oil in a saucepan, add shallots, garlic and chilli and cook for 4 – 5 minutes or until shallots are very soft. Add tomatoes and sugar and simmer for 5 – 6 minutes or until thick.
  2. Season to taste with salt and freshly ground black pepper.  Remove saucepan from heat then stir through the oregano and keep warm.

Herb Crêpes

  • 125gm plain flour – sieved
  • 250ml (1 cup) milk
  • 30gm butter
  • 2 eggs – lightly beaten
  • ¼ cup each soft herbs ie: flat-leaf parsley, chives – finely chopped

For herb crêpes:

  1. Place flour in a bowl. Heat milk, butter and a pinch of salt in a saucepan over low heat until butter melts (2 – 3 minutes), remove from heat and then whisk in eggs. Gradually add milk mixture to flour, whisking until smooth.  Add herbs and refrigerate to rest.
  2. Meanwhile, process ricotta, lemon rind and juice in a food processor until smooth, add herbs.  Pulse to combine, season to taste and set aside.
  3. Heat a 22cm diameter crêpe pan or suitable pan over a medium heat.  Brush with a little butter, add about 40ml batter, swirl to cover pan, cook until just set (1 – 2 minutes), turn and cook until golden (1 – 2 minutes). Transfer to a plate, keep warm. Repeat with remaining batter. Makes 12.

To cook salmon:

  1. Preheat a medium size fry pan or skillet. Season with salt and pepper. Add olive oil. Place salmon skin side down and gently cook for 2 – 3 minutes turning once until pink in the middle.
  2. Spread crêpes with ricotta mixture, place salmon on top, fold over and serve with warm tomato compote, shaved fennel, fennel fronds and lemon wedges.

 


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