with Leek & Pecorino Purée + Asparagus Salsa
PREP + COOK TIME: 80 minutes
Ingredients
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Ingredients ✴
Leek & Pecorino Purée:
1 large leek, white part only, cut in half lengthwise & thinly sliced
35g salted butter, diced
2 cloves garlic, finely chopped
1 ½ Tbsp Maille Dijon Originale mustard
½ cup low-sodium chicken stock
¾ cup frozen baby peas, thawed or blanched
¼ cup (60ml) crème fraîche
20g pecorino cheese, finely grated + extra to garnish
Asparagus Salsa:
1 bunch asparagus (250g), woody-ends trimmed
3 Tbsp finely chopped chives + extra to garnish
2 Tbsp finely chopped fresh dill fronds & stems
Zest & juice of ½ large lemon (about 1 ½ Tbsp juice)
1 Tbsp extra virgin olive oil + extra for cooking
Herby Mustard Roasted Salmon:
600g boneless, skin-on NZ king salmon
¼ cup finely chopped fresh dill fronds & stems
2 cloves garlic, minced
1 Tbsp each Maille Dijon Originale mustard & wholegrain mustard
1 Tbsp freshly squeezed lemon juice
2 tsp soft brown sugar
½ tsp dried dill
Directions
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Directions ✴
Preheat your oven to 220°C regular bake. Line a medium oven tray with baking paper.
Leek & Pecorino Purée: Heat a large heavy-based frying pan or skillet over medium heat. Melt the butter, add the leek and season with ½ tsp fine salt. Cook for about 15 minutes, stirring often, until very soft and jammy, without letting it brown. Add the garlic and cook for 2 minutes until fragrant. Stir in the Dijon mustard and chicken stock, bring to a simmer, then remove from the heat. Transfer to a high-powered blender and cool to room temperature. Once cooled, add the peas, crème fraîche and pecorino, then blend for about 30 seconds until smooth and creamy. Season to taste with salt.
Asparagus Salsa: Bring a full kettle to the boil. Place the asparagus in a large heat-proof bowl, cover with boiling water and season generously with salt. Leave for 3-4 minutes, until tender but still crisp. Drain, return to the bowl with cold water and several handfuls of ice, and cool completely. Drain and pat dry, then thinly slice into rounds. Toss with the chives and dill. Just before serving, add the lemon zest, lemon juice and olive oil. Season with salt and toss together.
Herby Mustard Roasted Salmon: Cut the salmon into four equal fillets and place skin-side down on the prepared tray. Combine the dill, garlic, Dijon mustard, wholegrain mustard, lemon juice, brown sugar, dried dill and ¼ tsp fine salt in a small bowl. Divide evenly over the salmon, spreading it out with the back of a spoon, then drizzle with olive oil. Roast on the upper-middle oven rack for about 18-22 minutes, or until cooked through and beginning to caramelise.
*Tip: You can serve the leek purée hot or at room temperature, simply gently re-heat the purée in a saucepan on low heat. If making the salsa ahead, wait to add the lemon juice until just before serving, as the acid can cause the asparagus to brown.