Name: Millefeuille of Calamari and Salmon
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 4
Ingredients: walnut oil; 1 great southern calamari, cleaned, ink sack reserved; fresh peas, blanched and refreshed; lavender flowers; citrus salt; 300 grams salmon fillet; 50 ml walnut oil; liquorice powder; citrus salt (dried citrus zest, sea salt flakes, star anise and cardamom seeds, blended together and sieved); 1 branch lemon verbena, leaves only; 150 ml canola oil; 50 ml citrus juice of your choice; 4 sprigs mint; ½ bunch lemon thyme; 50 ml champagne vinegar

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

Surrounded by wild coastline, Tasmania is home to Australia’s largest Atlantic salmon farms. The crystal-clear waters produce wonderful seafood, which chef Wayne Smith is reknowned for handling with care. The seafood in this recipe is prepared quickly and with very little effort, with hints of lemon verbena and liquorice enhancing the fresh flavour.