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Queensland

The Cook's Pantry filmed 3 delicious recipes at our incredible Meridian in Cova, QLD with Matt Sinclair and the assistance of Metricon's very own Senior Interior Designer - Melissa Colley. Discover our feature episodes and recipes below.

Queensland

BAKED SALMON

Buerre Blanc

2 tbsp white wine vinegar
½ cup white wine
&frac 1 tbsp black peppercorns
Pinch of saffron
2 bay leaves
200g butter
Dill leaves for garnish

Recipe by Matt Sinclair

1 large whole side of salmon, skin on
2 shallots, diced
Cobram Estate Classic Extra Virgin Olive Oil
Pyramid Salt

 

Preheat oven to 220C. Drizzle a generous amount of olive oil over the skin side of the salmon and a sprinkle a good hit of salt, nice and even, so that the skin crisps up.

In a saucepan, add peppercorns, white wine vinegar, white wine, bay leaves and saffron. Place saucepan on the stove on a low heat and allow it to reduce. Strain the reduction over a pan, bring it to a simmer and gently whisk through the butter, bit by bit. Once you have a nice smooth consistency, the Beurre blanc is ready.

Heat baking tray on the stove and when it’s nice and hot, place salmon on heat, skin side down. Allow the skin to cook and crisp up. When the skin is a nice golden brown colour, place the salmon into the oven and bake for 10-12 minutes.

Place salmon on a large serving tray or wooden board, garnish with some dill and serve with the Buerre blanc sauce. Enjoy!

Watch Youtube Video


Spatchcock with Coriander Dressing

Coriander Dressing

1 bunch of coriander, remove root set aside and roughly chop leaves
2 tsp smoked paprika
1 tsp brown sugar
2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
2 lemons, zest, juice and garnish

Recipe by Matt Sinclair

Ingredients
4 spatchcocks, butterfly
2 cloves of garlic
Salt

 

Into a mortar and pestle add 1 clove garlic and pinch of salt and grind until it becomes a paste . Give coriander roots a rinse, roughly chop and add to mortar and pestle, grind to combine. Add smoked paprika, brown sugar and oil to mortar and pestle and work it until it have all come together. Place spatchcock onto a oven tray and pour marinade over , using hands smear marinade over making sure all the spatchcock is covered, using a microplane add the zest of a lemon over the spatchcock and set aside while you make the dressing.

Preheat the oven at 200°c. Season spatchcock and place skin side down into a hot oven proof frying pan and on a medium to high heat. Cook for 4-5 minutes then transfer into the oven and cook until golden and brown. Cut into bite size pieces and place onto serving platter, pour over pan juices.

Dressing

Into a mortar and pestle add garlic and pinch of salt and grind until it becomes a paste. Add coriander leaves, lemon juice and½ tsp brown sugar. Mix together a taste for seasoning. Tip into a serving bowl.

To Serve

Add lemon wedges for garnish and dressing on the side

Watch Youtube Video


 

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