Capers | Bunbury Farmers Market

Crispy Skinned Salmon Fillets

Ingredients:
2 Huon Fresh Salmon Fillets (skin on)
30 grms butter
2 tablespoon of Olive oil
Salt & Pepper to season
2 grms extra butter
200 mls Verjus
1-2 fronds Dill, picked
1 tablespoon Capers

Method:
Season the salmon fillets with salt and pepper. On a medium heat place a non-stick pan add your olive oil and butter then heat until just starting to foam. Place the salmon skin-side down in the hot pan and cook for 4 to 5 minutes or until the skin is crisp. Turn and continue cooking a further 3 to 5 minutes until cooked to your liking. Remove from the pan and set the salmon on a warm plate to rest. Add extra butter to warm pan, allow to foam, add Verjus. Stir for 2 to 3 minutes, then add capers and dill allow to infuse for 3 to 4 minutes. Pour over rested salmon. Serve with Quinoa Salad.

Serves: 2

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Note:
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Rolled Pork Fillet with Salsa Verde

Ingredients:
1 pack of Linley Valley pork fillets
6 slices prosciutto
6 large basil leaves
125gm mozzarella, sliced into long strips
Salt & pepper
Olive oil
Salsa Verde
2 cloves garlic
2 large handfuls parsley
1 large handful basil
1 tblspn capers
1 tblspn verjus
1 tsp Dijon mustard
300ml extra virgin olive oil
Salt & pepper

Method:
Blend the garlic, parsley, basil and capers. Add the verjus and mustard, then slowly pour in the oil. Season to taste. Butterfly the pork fillets by halving them lengthways but making sure to not cut all the way through. Flip open and place between baking paper and flatten out to 1cm. Lay slices of prosciutto, mozzarella and basil on top. Roll up the fillet from its longest side and secure with toothpicks then season with salt and pepper. Heat the oil in a frying pan and fry the roll until beginning to brown on all sides. Place in an oiled tray and bake at 180° for 15 minutes or until cooked through. Serve with the salsa verde.

Serves: 4

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Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Smoked Salmon & Capers with Pasta

Ingredients:
1 packet Mancini pasta of your choice, cooked and drained
2 leeks sliced finely
2 x packets Huon Tasmanian Cold Smoked Salmon Deli Pieces
600ml whipping cream
1 cup grated cheddar cheese
1 tablespoon baby capers
½ cup flat leaf parsley, chopped
Splash of olive oil
Pinch of salt and pepper
Knob butter
1 dessertspoon of dill, finely chopped (optional)
Lemon wedge, to serve

Method:
Heat a pot and add the olive oil, butter and leeks and sauté until tender. Add the capers dill and cream. Reduce down until it thickens slightly. Add the cooked pasta, cheese, parsley and gently stir the flaked salmon pieces through and serve immediately.

Serves: 4-6

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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