NZ Salmon and Scampi, Lemon Potatoes, Leek and Vanilla Beurre Blanc

A little something special….

Serves:  4.  Chef:  Marco Edwardes

4 x 120gm Salmon, skin on
4 scampi tails, de-veined and shell removed (1 per person)

20gm butter
½ large or 1 small leek, sliced and washed
Lupi Extra Virgin Olive oil
Salt and pepper
Lemon potato, recipe below
Vanilla Beurre Blanc, recipe below

Method:
1. For the leek, heat the butter in a medium sized saucepan, add the sliced leek and sauté until soft. Season with salt and pepper. Keep warm until required.
2. For the Salmon and Scampi, preheat a fry pan, add a drizzle of olive oil and heat pan until hot. Season salmon and scampi with salt and pepper. Place salmon skin side down into the fry pan and sear until skin is crispy approximately 2-3 minutes, turning once and cook salmon from other side until medium-rare.
3. In the same pan quickly cook the scampi until just cooked (1 minute).
4. To serve, arrange lemon potatoes and leek over 4 serving plates. Place salmon, skin side up and scampi on top. Finish with vanilla beurre blanc and serve immediately.

Lemon Potato
12 baby gourmet potatoes (Perlas), halved
⅓ cup Lupi Extra Virgin olive oil
2 cloves garlic, finely chopped
60ml fresh lemon juice
4-5 lemon slices
1 thyme sprig
1 cup vegetable stock
Freshly ground pepper, to taste

Method:
1. Preheat oven to 220°C.
2. In a small bowl mix together the olive oil, garlic, lemon juice, thyme, and vegetable stock. Season with pepper.
3. Arrange the potatoes evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the potatoes and top with the lemon slices. Bake for 30 minutes, turning once or twice during cooking.

Vanilla Beurre Blanc
200gm cold unsalted butter, cut into cubes
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp minced shallots
1 tsp salt
Pinch of white pepper
½ vanilla bean seeds, scraped out
½ tsp fresh lemon juice

Method:
1. Have the cold butter ready. Bring wine and vinegar to a boil in a saucepan, add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. (There should be approximately 5 tbsp of liquid left). Add vanilla seeds.
2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.
3. Remove sauce from heat; whisk in lemon juice.
4. Taste and adjust seasoning, then strain through a fine sieve into a bowl.
5. Serve with salmon and scampi.


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