Ingredients
| 500g small purple potatoes (skin on) | |
| 1 tablespoon butter | |
| vegetable oil, for frying | |
| 1 large purple kūmara, peeled, thinly sliced with a mandolin | |
| ¼ red cabbage, cut into 4 thick wedges (core intact to hold shape) | |
| 1 tablespoon olive oil | |
| 1 small shallot, finely chopped | |
| 100ml Palliser Estate Rosé | |
| 50ml white wine vinegar | |
| 100g cold unsalted butter, cubed | |
| lemon juice, (optional) | |
| 4 x 150g Ōra King salmon fillets | |
| neutral oil (eg grapeseed or canola) |
The Palliser Estate Rosé lends bright acidity and soft fruit tones to the beurre rosé, balancing the richness of the Ōra King salmon. Together with earthy cabbage and sweet purple kūmara, this dish highlights the best of Wairarapa produce and wine.
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Instructions
| 1. | Boil the purple potatoes in salted water until tender, about 15-20 minutes. Drain, toss in the butter and keep warm. |
| 2. | Heat the vegetable oil to 160-170°C. |
| 3. | Fry the kūmara slices in small batches until golden and crisp, 1-2 minutes. |
| 4. | Drain on paper towels, season with sea salt and keep warm and crispy. |
| 5. | Heat a grill pan or cast-iron frying pan over a medium-high heat. |
| 6. | Brush the cabbage wedges with olive oil and season with salt. |
| 7. | Sear each side until deeply charred but still holding shape, about 2-3 minutes per side. |
| 8. | To make the beurre rosé, combine the shallot, wine and vinegar in a small saucepan. |
| 9. | Reduce over a medium heat until there is 1-2 tablespoons liquid left. |
| 10. | Reduce the heat to low. Gradually whisk in the cold butter cubes to emulsify. |
| 11. | Season with salt, white pepper and lemon juice, if using. Strain and keep warm (do not boil). |
| 12. | Season the salmon fillets with salt and pepper. |
| 13. | Starting with a cold, non-stick or stainless-steel pan, add a little oil and the salmon fillets. |
| 14. | Bring to a medium-high temperature and sear the salmon skin-side down (if using skin-on salmon) until three-quarters cooked. |
| 15. | Flip and cook for another 2-3 minutes, until just medium. Rest before serving. |
| 16. | To serve, spoon a generous base of beurre rosé onto each plate. |
| 17. | Place a salmon fillet slightly off-centre. |
| 18. | Add one wedge of charred cabbage alongside. |
| 19. | Arrange 2-3 boiled purple potatoes neatly. |
| 20. | Top or garnish with a small nest of kūmara chips for texture. |
Recipes & food styling Norka Mella Muñoz / Photography Amber-Jayne Bain