Degustation Menu - Confit Salmon

Mountain pepper berry crusted confit Tasmanian salmon with leek linguine and akudjura (bush tomatoes), served with an exquisite akudjura Creole "trinity" dressing.

A deliciously juicy, and delightfully gelatinous dish accomplished by cooking the freshest salmon at low temperature using the technique perfected by Tetsuya's Restaurant. The dish, which features Australian bush spices, tastes mildly spicy, with distinctively Creole flavours heightened by caramel-tamarillo tasting akudjura. The akudjura aroma resembles fried sun-dried tomatoes. Fruity and zingy, like the heat of mustard, mountain pepper berry complements the taste sensation.

The confit salmon forms part of the new Australian Bush Tucker Degustation Menu for this electronic restaurant. Click here to read the background on menu changes to reflect changing trends in "classic" Australian cuisine.

In view of the recent Hurricane Katrina disaster in New Orleans, which brought about a resurgence of interest in Creole/Cajun foods, it seems appropriate to introduce Creole flavours to this first dish for the new Degustation Menu. The design of the dish carries the message of support to keep New Orleans above water, as with Paper Chef #10 Menu which celebrates the united spirit of support for Hurricane Katrina survivors. The akudjura represents the AUD$10 million contribution by Australians to the disaster relief effort. Donations can be made at the Red Cross.

To make successful confit salmon, follow instructions by Chubby Hubby, cooking at 100 degrees Celsius for 7 minutes only. Refer to "Trinity Olive Oil Infusions" for flavour suggestions.



Confit salmon is also available with a seasonal garden salad as part of the main menu.