RECIPE: Stacked Salmon Clouds
December 15, 2016
There’s a common misconception that to brunch, you must involve one, if not all of the following: eggs, bacon, hollandaise and mushrooms. Kicking that rumour to the curb, I give you a new whip that hits the nail on the head in both looks and taste, without being just-another brunch staple.
- Prep: 10 mins
- Cook: 20 mins
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10 mins
20 mins
30 mins
- Yields: 3 Servings
Directions
For the Jus
1The Jus is simple, just bang all the ingredients into a blender and whizz until satisfied with the consistency. Taste as you go, adding more vinegar if you prefer tang or more oil for fragrance.
For the Stack
1While it’s whizzing cut your eggplant into thick rounds, sprinkle with salt and pepper and chuck in the oven for 20 minutes.
2Do the same for the tomatoes subbing the salt and pepper sprinkle for an oil drizzle – leave these to bake for 10 mins.
3Mix in your chopped chives in with your ricotta and a generous heap of cracked pepper.
4Lightly fry your salmon cuts for 2 min per side.
5Spread you jus around the plate and stack your goodies up and up!
6Scatter lemon zest over top and drizzle with the juice annnnnd voila - brunch to brag about!