T H E C O M P L E T E S A L M O N Chef William Chung @wachoo88 of Big Fish Eatery (Penrose & Stonefields) invited Uncle and food luminaries to a Salmon Feast. Chef is showcasing High Country Salmon from Twizel, a 6 kg salmon which will be completely utilised tonight, from head to tail. After an expert masterclass on how to fillet a whole salmon, we started with Salmon Tartare (with meat from the bone) served with avocado, lotus chips,wasabi, tobiko and ponzu. Next up is Salmon Nigiri & Salmon Roll. Chef William demonstrates how to make sushi, after which we all had a go. We have new respect for sushi makers who craft these wonderful rice rolls. We learn that the meat is from the belly and the skin is also being utilised, all crisped up. In the Salmon Nigiri & Salmon Roll are: fresh wasabi, lemon zest & seared salmon, salmon skin, avocado & cream cheese. The next course is Spiced Salmon. The meat is from the spine. Cooked with the salmon: broccolini, capsicum, and red onion, garnished with fresh basil. Eaten with steamed rice. The Grilled Salmon followed, with fillet. There’s honey soy mustard sauce, and topped with toasted cashew. There’s an accompanying mandarin salad. Lastly, to finish utilising the whole salmon (for 8 guests) is the Hot & Sour Soup. He’s where the salmon head come into play for a rich soup. There’s bamboo shoots, shitake with the salmon meat and roasted salmon bones. The soup went down a treat with Zenkuro, the only NZ sake made in Queenstown. A perfect finish to a splendid evening of the Complete Salmon. Thank you Chef William. You’re the best! #salmonfeast #salmontartare #salmonnigiri #salmonroll #spicedsalmon #hotandsoursoup #zenkurosake #bigfishstonefields (at Big Fish Stonefields) https://www.instagram.com/p/B5cYag1p73g/?igshid=1wdngkfbnxhen
