RECIPE BY:

Matt Sinclair

INGREDIENTS :

• Cobram Estate Extra Virgin Olive Oil Light Flavour (enough to cover salmon in pot)
• 2 x 200g Coles salmon fillets
• 1 x bulb fennel
• 2 bunches of asparagus, with based removed
• ¼ cup caster sugar
• 1 cup White wine vinegar

DRESSING:

• 1 tbsp hot mustard
• 1 x egg yolk
• Juice of 1 lemon
• 2 tbsp Cobram Estate Extra Virgin Olive Oil Light Flavour
• Salt

METHOD :

• Place a the salmon fillets in a pan with enough oil to completely submerge them. On a low heat poach the fillets, the oil should be around 40- 50 degrees.
• Slice the asparagus’ into thirds and place on a roasting tray. Drizzle with oil and a pinch of salt. Put into an oven at 220C for 10 minutes.
• Remove the base of the fennel and either with a mandoline or knife, finely slice. In a small bowl, combine fennel, sugar and vinegar. Toss through to coat the fennel, set aside for at least 10 minutes to cure.
• In a small bowl combine with a whisk lemon, salt, egg, oil and mustard.
• Lay a bed of asparagus and fennel on a platter and crumble the salmon over the top. Drizzle the sauce over the top and serve.