Fiordland Surprise
Background
The Fiordland Surprise is a dish brimming with the rich flavors of New Zealand's southern wilderness. Inspired by the pristine landscapes of the Fiordland National Park, this recipe captures the essence of the region, combining local ingredients and culinary traditions passed down through generations. Fiordland, home to stunning fjords and diverse wildlife, offers a bounty of culinary treasures. This recipe showcases the area's iconic ingredients: fresh salmon, indigenous herbs, and seasonal vegetables, creating a harmonious blend of flavors that transport you to the lush greenery and tranquil waters of New Zealand's remote wilderness.
Ingredients
- Salmon fillets (4 pieces)
- Lemon (1, juiced and zested)
- Olive oil (2 tablespoons)
- Fresh rosemary (2 sprigs, finely chopped)
- New Zealand potatoes (4 large, sliced thin)
- Butter (2 tablespoons)
- Garlic (3 cloves, minced)
- Fresh spinach (2 cups, washed)
- Double cream (1 cup)
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- Local New Zealand honey (1 tablespoon)
- Forest berries (for garnish)
Preparation
Step 1: Marinating the Salmon
Begin by preparing the salmon fillets. In a bowl, combine the juice and zest of lemon, olive oil, chopped rosemary, sea salt, and freshly ground black pepper. Place the fillets in the marinade, ensuring they're well coated, and let them sit for 20 minutes.
Step 2: Preparing the Potato Layer
While the salmon is marinating, preheat your oven to 200°C (392°F). Grease a baking dish with butter and layer the thinly sliced potatoes along the bottom. In a saucepan, melt the remaining butter, add garlic and sauté until golden, then pour over the potatoes. Sprinkle with sea salt and pepper and bake for 20 minutes.
Step 3: Cooking the Salmon
Once the potatoes are partly cooked, remove the baking dish from the oven and place the marinated salmon fillets on top. Reduce the oven temperature to 180°C (356°F), and return the dish to the oven for an additional 20 minutes. For precision, use a cooking timer.
Step 4: Creating the Spinach Cream Sauce
While the salmon and potatoes finish cooking, prepare the spinach cream. In a saucepan, bring the double cream to a gentle simmer, add the spinach and a dash of honey. Cook, stirring continuously, until the spinach wilts and the sauce thickens. Season with salt and freshly ground pepper.
Presentation
Once the salmon is tender and the potatoes golden, remove from the oven. Plate by placing a portion of the potato slices first, then top with a salmon fillet. Drizzle with the spinach cream sauce, and garnish with fresh forest berries and a sprig of rosemary for an authentic touch.
Enjoying Fiordland Surprise
The Fiordland Surprise is a dish best savored slowly, allowing the flavors to unfold with every bite. The freshness of the salmon paired with the creamy spinach creates a symphony on your palate, reminiscent of the enchanting landscapes from which this recipe hails. Pair this dish with a chilled glass of New Zealand Sauvignon Blanc, as its crisp, acidic profile complements the richness of the salmon and creamy sauce.