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CHEFS ' SELECT IONS


Montalto

Sugar Cured Salmon

with Marinated

Vegetables & Chive Oil

FOR THE SALMON

? 1 Side of Atlantic Salmon
(Pin-boned and cleaned)

  • 400g Malden sea salt
  • 150g Castor sugar
  • 40g Crushed white peppercorns
  • Crushed fennel seeds
  • Crushed juniper berries

Score the Atlantic Salmon on the skin side
mix all the spices and salt completely cover
the Salmon and press evenly all over wrap
very tight in cling film and cure (the salt and
sugar will cook the salmon and the spice will
flavor the fish ) in the fridge for 12 hours on
each side.

MARINATED VEGETABLES

  • 1 Diakon (Japanese white radish)
  • 2 Carrots
  • 1 Cucumber
  • 1 Spanish onion
  • 50mls Mirin
  • Seasoning to taste

Julienne the vegetables or slice on a
mandolin as we do in the restaurant and
marinate the vegetables in the mirin season
to taste.

CHIVE OIL

  • 1bch Chives
  • 1/2bch Flat leaf parsley
  • 50mls Olive oil
  • 100mls Vegetable oil
  • Seasoning

In a jug blender or bar mix add all the
ingredients and blitz till the oil reaches blood
temperature this will inshore the greenest
colour, season the oil and pass through a fine
sieve. Garnish the dish with dill and some
Yarra Valley salmon roe is brilliant enjoy.
Compliments of Montalto

-Chef de Cuisine Barry Davis
On the Menu at $17 entree
54 | good life, june -july 2007


INGREDIENTS

  • 2tbsp oil
  • 1kg diced beef

Caf? at Tuerong

  • 300ml beef stock Beef and
  • 1 can Guinness Guinness Pie
  • 1 onion, roughly chopped

METHOD (serves 4-6)

  • 2 bay leaves Heat oil a large pot and add steak
  • 1 carrot, chopped till browned. Add onions, bay leaves,
  • 1 stalk of rosemary, leaves carrots, mushrooms, rosemary &

picked and finely chopped garlic, cook until onions soften.
? 2 cloves of garlic, crushed Add beef stock and Guinness, and simmer until meat is tender and liquid
reduced. Add crushed tomatoes & tomato paste & season to taste. Place
? 1440g can crushed in an oven proof pie dish, and cover with pastry to fit. Brush with egg wash
tomatoes and cut a small hole in the middle of the pastry to allow steam to escape.

  • 1tbsp tomato paste Bake in a moderate oven until pastry is golden brown. Serve with roasted
  • 300g button mushrooms, root vegetables & crunchy chat potatoes.

quartered Compliments of Chef / Owner Chris Ogden Caf? @ Tuerong

?2 sheets of puff pastry ...On the Menu at $21 main
Polenta Terrine with
Red Hill Mushrooms, Truffle Spinach Puree

The Rocks

POLENTA

? 500ml Mushroom or Chicken
Stock

  • 60ML Extra Virgin Olive Oil
  • 150ml Milk
  • 12 Oyster Mushrooms
  • 150ml Cream
  • 4 Pine Mushrooms
  • 4 Cloves Garlic
  • 4 Slippery Jacks Mushrooms
  • 1 Sprig fresh Thyme
  • 12 Button Mushrooms
  • 1 Bay leaf
  • 4 Quail Eggs
  • 1 Sprig fresh Rosemary a heavy based saucepan. Bring 2.5cm overhang. Pour cool polenta
  • Baby Beetroot Leaves to the boil then reduce heat and half way, take duxelle from freezer

simmer for 10mins, Remove from and remove cling film.

  • 1 Shallot, sliced heat & allow to infuse for 1 hour. Sit duxelle in polenta and pour in
  • Baby Schizo Prepare mushroom duxelle: Trim remaining polenta, set polenta
  • 350g Polenta stalks off mushrooms and cut into in fridge for 1 hour.
  • Mustard Cres quarters. Heat oil in cast iron pan SPINACH PUREE: Cook down
  • Truffle Oil until smoking; add all ingredients, shallots & garlic do not brown,
  • Salt and Pepper sautee till golden brown then wilt spinachtake off heat, add
  • 50g Parmesan Cheese, season. Drain excess oil and let cream and cheese, combine

freshly grated mushrooms cool down. Once ingredients in blender and puree.
cooled, puree mix and adjust

seasoning if necessary. Lay a large TO SERVE: Remove polenta from

MUSHROOM DUXELLE double folded sheet of cling film fridge, cut polenta into

  • 200g Button Mushrooms on a work surface roughly length inch slices.Heat olive oil and
  • 50ml Extra Virgin Olive Oil of terrine tin, spoon duxelle onto fry polenta slice on both sides
  • 1 Clove Garlic cling film to form a cylinder place until golden colour, sit on plate.
  • 4 Sprigs Fresh Thyme in freezer until firm (but not frozen). In another pan, sautee mix

mushrooms with olive oil and plate

  • 1 Shallot, finely chopped PREPARING YOUR POLENTA: adjacent to polenta. Fry quail eggs
  • Salt & freshly ground pepper Remove whole garlic cloves from and place on mushroom mix.

SPINACH PUREE your infused stock and return to Spoon spinach puree on plate,
boil, pour in the polenta and whisk decorate with baby herbs drizzle


  • 400G Fresh Spinach vigorously, cook on high heat for with truffle oil.
  • 2 Shallots, finely sliced
  • 1 Clove Garlic, crushed

about 5mins, until it thickens. (For 16 portions of terrine,
Turn down the heat
? 50g Parmesan Cheese, and cook for around 30mins,
garnish of 4 portions)
freshly grated stirring every 5mins until polenta Compliments of head chef

  • 50ml Cream has the consistency of porridge. Xavier Nalty -The Rocks.
  • 50ml Truffle oil Cool slightly. ...On the Menu at $16.80

 

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