Recipe: Michael Demagistris' award-winning cannelloni of Ōra King salmon

Michael Demagistris is the executive chef of Red Hill's Polperro Winery Restaurant. With this dish he won the Best Ōra King Dish Australia 2018. Read the labour that was involved and you'll know why. 



1 kg flossy salt
800 g caster sugar
zest 2 oranges, dried
zest of 2 lemons, dried
1 tbsp coriander seeds, toasted
1 tbsp fennel seeds, toasted
1 tsp cumin seeds
cardamom pods
100 g fried and dried salt bush (optional)
100 g sea celery (optional)
1 kg Ōra King salmon pin boned and skin removed
300 g roasted bone consommé

METHOD Using a pestle and mortar crush up the dried orange zest, lemon zest, coriander seeds, fennel seeds, cumin seeds, cardamom pods, salt bush and sea celery. Add the flossy salt and sugar, and combine well. Cover the fish with the cure mix and refrigerate for 24 hours. Wash the fish off the cure and pat dry, thinly slice the salmon length ways. Line cling film on the bench then lay the thinly sliced salmon on the cling film in a rectangle shape 8 inches long x 3 inches wide. Brush with the roasted bone broth consommé then add a sheet of nori. Cover the nori with consommé. Roll into a tight, cylinder shape. Tie both ends of the salmon roll and refrigerate for 2 hours, or until fully set. Slice the salmon into 5 small pieces of sushi.

2 l water
75 g table salt
1 kg Ōra King salmon pin boned and skin removed
100 g hay ash
Diakon sheets

METHOD Dissolve the salt in the water before adding the king salmon to the brine. Refrigerate for 24 hours. Then remove the salmon and wash under cold water to remove any excess liquid. Pat dry and using a sharp knife cut the salmon into long, thin pieces (you will need around 12 pieces per roll). Coat each piece in hay ash. On a clean work surface, lay out two pieces of cling film, lay out the daikon sheets then assemble the salmon strips 12 to a roll. Tighly roll the salmon into a cylinder shape, tie off at both ends then slow steam at 50°C for about 1 hour until the internal temperature reaches of 45°C. Slice the king salmon into roughly 100 gram portions, removing the excess cling wrap.

500 g organic hay

METHOD Using a high-power blow torch, burn the hay until it becomes an ash. Then pass it through a fine sieve.

1 large daikon, peeled

METHOD Using a Kitchen Aid with the sheeter attachment, cut the daikon into thin sheets.

1 jar Ōra King caviar
Alder smoking chips

METHOD In a ceramic bowl, add the Ōra King pearls and cover the bowl with cling film. Using a smoking gun, smoke the pearls for 15 minutes until they take on the smoke flavour. Refrigerate.

700 g apple cider vinegar
1 l water
50 g pink salt
350 g sugar

METHOD Combine all of the ingredients in a saucepan and bring to the boil. Cool and reserve.

700 g cold apple cider pickle
20 g agar agar

METHODIn a saucepan, add the pickle and whisk in the agar agar. Bring to the boil and continue to whisk for 1 minute. Pour onto a tray and set in the refrigerator for 20 minutes or until firm. Break up the gel and blitz in a blender until a thick, fluid jam is formed.

300 g grape seed oil
200 g flat leaf parsley, leaves picked

METHODIn a Thermomix, blend using a 10 speed setting and cook to 100°C. Strain the oil through an oil filter and let the oil drain out, cool the passed oil immediately on an ice bath and refrigerate until needed.

4 ripe avocados, peeled and seeds removed
700 g apple cider jam
60 ml parsley oil
Pink salt, to taste

METHOD In a blender, blitz all of the ingredients until the mix becomes smooth and thick. Pass through a drum sieve and reserve in piping bags.

2 pickling onions, peeled and halved
200 g apple cider pickle

METHOD Blanch the onions in boiling water for 20 seconds then refresh in an ice bath. Push out the onion rounds and remove the membrane inside the onion. Place the onion into the pickling liquid and leave to infuse for 2 hours in the refrigerator.

1 truffle

METHOD Slice the truffle on a small, sharp mandolin, using a small pastry cutter cut out 5 small rounds of truffle roughly the size of a 5 cent piece. Set aside.

1 finger lime

METHOD Cut the finger lime in half, then gently squeeze out the lime pearls. Using tweezers, remove the pips before refrigerating the lime pearls.

1 ml sea water
6 sheets nori sheets
4 blacks of pink salt crushed into small rocks
Liquid nitrogen

METHOD Roast the nori at 160°C for 6 minutes, or until it becomes fragrant. Blitz the nori in a spice grinder until a powder is formed. In a saucepan, heat the sea water and add the nori powder. Mix well and then pour it over the crushed pink salt stone. Pour the liquid nitrogen over the salt stone and it will begin to smoke and emit a salty seaweed aroma.

Samphire, pigs face, fennel fronds, rocket flowers, nasturtium leaves, sorrel, radish flowers, baby tatsoi leaves, baby mustard leaves, wild leek flowers, forget me knot flowers, sea parsley, bower spinach, wild carrot flowers, sea blight, baby bulls blood

Thoroughly wash and spin dry the flowers and leaves.

1 kg prawn heads
1 onion, peeled and chopped
1 bulb fennel, chopped
1 carrot peeled, chopped
2 sticks celery, chopped
¼ bunch thyme
5 cloves garlic, peeled
1 tsp pink salt
4 bay leaves
2 tbsp coconut oil
3 star anise
2 cinnamon sticks
3 cardamom pods
1 tbsp fennel seeds
1 tsp coriander seeds
2 tbsp dried orange rind
1 tbsp dried lemon rind
1 tbsp tomato paste
1 tsp smoked paprika
¼ cup Pernod
½ cup Chartreuse
500 ml dry white wine
¼ cup brandy
3 tbsp Worcestershire sauce
1 pinch saffron
100 g butter
1 l cream
1 l Ōra King fish stock

METHOD Heat a large pot on the stove, add the coconut oil, onion, fennel, carrot, celery, garlic and allow to sweat. Add the pink salt, bay leaves, thyme and spices. Cook until the spices begin to toast. Deglaze with Worcestershire sauce and dry white wine. Add the Pernod and cook out. Do the same with the brandy before deglazing with Chartreuse. Add the saffron and fish stock, and bring to the boil. Turn down the heat and reduce the sauce by half. Add the cream and bring back to the boil then simmer for 10 minutes. Strain the sauce then whisk the butter through until the bisque becomes smooth and velvety.

1⁄3 cup almond flour
1⁄3 cup sunflower seeds
1⁄3 cup pumpkin seeds
1⁄3 cup flaxseed or chia seeds
1⁄3 cup sesame seeds
1 tbsp psyllium husk powder
1 tsp salt
¼ cup melted coconut oil
1 cup boiling water
1 tbsp hazelnut oil

METHOD Preheat the oven at 160°C. Mix all dry ingredients in a bowl before adding the boiling water and coconut oil. Combine well with a wooden fork. Keep working the dough until it forms a ball and has a gel-like consistency. Place the dough on a baking tray lined with parchment paper. Add another paper on top and using a rolling pin flatten the dough evenly. Remove the upper paper and bake on the lower rack for 15 to 20 minutes, checking occasionally that the seeds don’t burn. Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, blitz into a course mix, add the hazelnut oil and reserve.

Begin by half-filling a large, deep, round, white vessel with fine sand. Cover with crushed dry ice and add a round, wooden board to the centre. Fill the outside gap with crushed pink salt. Then on the board, pipe the avocado jam in a spiral formation and top with the keto cracker crumb. Add the salmon sushi, pickled onions filled with smoked Ōra King salmon caviar, Red Hill truffle, finger lime and the mixed herbs and flowers.

Heat up the bisque and transfer to a small, sauce boat then add 5 millilitres of parsley oil. Place the salmon cannelloni in the centre of the dish. Heat the aromatic scent, then pour it around the pink salt, the dish will start to smoke and let out a scent of the sea. Pour the bisque over the cannelloni and enjoy.