Everybody’s favourite sunset venue, the iconic Catalina at Rose Bay, have an exceptional winter menu curated by Executive Chef Mark Axisa and Head Chef Alan O’Keeffe.
With a strong focus on seafood and hearty winter dishes, you can expect to find pan roasted lamb rack, bouillabaisse with spanner crab and glazed duck breast alongside so much more.
The team have shared with us the recipe for their popular Mt Cook Saikou Salmon – a healthy dish of crispy skin salmon with a quinoa and kale salad.
Though I have to add, the young ginger brûlée for dessert is too good to miss, so head in while these winter delicacies are still on the menu.
Mt Cook Saikou Salmon Recipe
- 100g red quinoa
- 500ml vegetable stock (unseasoned)
- 1 small cucumber
- 150g piquillo peppers
- Half a red onion
- 100g of kale leaves
- Bowl of iced water
- 12 red grapes
- Rinse the raw quinoa in cold water and drain completely.
- In a small pot add the quinoa and unseasoned vegetable stock and bring to the boil. Reduce the heat and allow to simmer for 6-8 minutes. Remove the pot from the heat and strain off the excess liquid.
- Place the quinoa on a tray and allow to cool.
- Bring a large pot of salted water to the boil.
- Remove the stems from the kale leaves (reserve 4 small pieces for garnish) and cook in the boiling water for 45 seconds then immediately place the leaves in a bowl of iced water to prevent the leaves from cooking any further.
- Remove the kale from the cold water and pat dry with a towel.
- Fry the reserved kale in hot oil for 15 seconds and place on kitchen paper.
- Bunch the remaining leaves together on a chopping board and slice thinly.
- Dice the red onion, cucumber and piquillo peppers into a small fine dice.
Rocket and Horseradish Yoghurt
This sauce is inspired by a classic Michel Roux recipe. It has been adjusted to suit this particular dish.
- 120g wild rocket leaves
- 200ml Milk
- 20g fresh horseradish
- 1 tsp Dijon mustard
- 1 lemon
- 250 ml Greek Yoghurt
- Blend rocket, milk, horseradish, mustard, zest and juice of one lemon until a puree is created.
- Turn off the blender and scrape down the sides of the bowl and blend again to ensure everything has been blended.
- Add the yoghurt and rocket puree in a bowl and fold together.
- 800g Salmon fillet
- 200ml olive oil
- 4 Ziplock bags
- Remove all scales and bones from the fillet.
- Cut into 4 even 200g portions.
- Cook the salmon sous vide style by placing the portions into a suitable plastic bag (we recommend Ziplock bags) along with 50ml of olive oil and 10g salt and seal air tight with a vacuum.
- Place the bag in 60 degree water and cook for 6 minutes.
- Cut the bag open and carefully remove the salmon onto a tray.
- Lightly scrape away any excess oil or protein created during the cooking process using the back of a small knife.
- Heat some olive oil in a non-stick pan and place the salmon fillets on the pan skin side down. Allow the skin to crisp in the oil for about 2 minutes making sure the pan is not too hot.
- Turn the fish and gently seal on the remaining three sides.
- Strain the Persian fetta and roll into 4 even 20g balls. Place a small amount of the cooked quinoa in a bowl and roll the fetta until covered completely in quinoa.
- Place the remaining quinoa, onion, cucumber, peppers and kale in a large mixing bowl and add the sherry vinegar and season with a good quality olive oil, salt and pepper. Gently fold the ingredients together until evenly dispersed.
- To serve, spread two large spoons of the rocket yoghurt on each plate, place the quinoa salad to one side and the fish on the other.
- Add the fetta, crispy kale then garnish with fresh rocket leaves and thinly sliced red grapes.
02 9371 0555
Lyna Park, Rose Bay
Mon-Sat 12pm-10pm, Sun 12pm-5pm