Crispy Skin and Pan Fried Salmon
Coriander and Tomato Broth
- Preheat oven to 180C.
- For the Egg Noodles, place the flour, whole egg, egg yolks and salt into the bowl of a food processor. Pulse until mixture resembles breadcrumbs. Press some mixture between fingertips and if mixture doesn’t hold together, add 30ml water and pulse until mixture holds together.
- Wrap the dough in cling film and set aside to rest for at least 20 minutes.
- Bring a large saucepan of salted water to the boil. Dust the bench with extra flour.
- Divide the dough into 4 portions and pass through the flat pasta attachment on the mixer until almost the thinnest setting. Lay sheets onto floured bench.
- Pass through the spaghetti attachment and dust with extra flour until ready to cook.
- Place the noodles into boiling water and cook until al dente, about 2 minutes. Drain and then refresh in iced water.
- Remove from iced water and drizzle with grapeseed oil to prevent noodles sticking together.
- For the Crispy Skin, remove the skin from the salmon and place onto a lined baking tray. Season with salt. Cover with another sheet of baking paper then a tray and then place in the oven until crisp, about 30-35 minutes.
- Remove from the oven and allow to cool. Break into shards and set aside for serving.
- To prepare the salmon, trim about 100g from the belly side of the salmon fillet, dice and set aside. Cut the trimmed salmon into four even rectangular portions. Season with salt and pepper, to taste.
- When ready to serve, place a medium frypan over medium-high heat. Add the salmon portions and sear the salmon on one side until a crust starts to form and flesh begins to turn opaque, about 1½ - 2 minutes.
- Turn salmon over to the opposite side and cook until a crust forms and the centre of the salmon portion reaches 52C or until cooked to your liking. Remove from the pan and set aside.
- For the Coriander and Tomato Broth, score the underside of 2 tomatoes in a cross pattern, drizzle with 20ml oil and season with salt. Place tomatoes into oven and roast for 30 minutes.
- Place the remaining 20ml oil into a deep frypan. Add the diced salmon trimmings to the frypan and cook, stirring, until golden brown.
- Finely chop the coriander stems and roots, reserving the leaves. Dice 2 tomatoes and add to the pan along with the onion powder. Once aromatic, add 1 litre water and stir to deglaze the pan. Season with salt and bring to a boil then simmer for 20 minutes.
- Remove the tomatoes from the oven and add to the broth. Mash the tomatoes with a spoon. Simmer the broth for 10 - 15 minutes then pass through a sieve into a clean medium saucepan, pressing on the tomatoes to extract liquid. Season, cover with a lid and set aside.
- For the Coriander Oil, bring a small saucepan of water to the boil.
- Set aside ½ cup coriander leaves for garnish. Blanch remaining coriander leaves in boiling water for 10 seconds then remove from the water and refresh in iced water.
- Drain and dry the leaves thoroughly in paper towel to remove excess water.
- Place into a food processor with the oil and process until smooth. Pour through a muslin lined fine sieve set over a bowl and set aside to strain.
- To serve, place noodles into base of each serving bowl. Top with the portion of Pan Fried Salmon and sprinkle coriander leaves around. Arrange Crispy Skin shards vertically on the salmon. Pour the Coriander and Tomato Broth around the noodles then spoon a few drops of Coriander Oil into the broth.