Verbena Confit Salmon

Ora King salmon, verbena, baby fennel, baby turnip, beetroot, dill cream, radish floss

Raymond Blanc is the inspiration for this dish. His verbena confit salmon is stunning and is further enhanced by the use of Ora King salmon from the Marlborough region.  Baby fennel, baby turnip and roasted radish work perfectly with the salmon. Dill cream and radish floss provide bursts of flavour and texture. A rose’ is the match for this dish.