Home' D Fine Redland Lifestyle Magazine : November 2009 Contents Redland Women in Business went on the art trail at the Old Schoolhouse Gallery in Cleveland for their October function.
Salmon Steak with vegetables, polenta and a lemon
and dill sauce
4 x salmon steaks (200g each)
1x sml broccoli floret
4x large squash (chopped)
1x sml cauliflower (sliced)
2x carrots (chopped)
Juice of one lemon
Salt and pepper
1x leek (julienned) then fried
2 ½ cups milk
2x tbsp butter (one for vegie and
one for sauce)
1x sml bunch dill (chopped finely)
100ml olive oil
50ml white wine
This is a brand new blend from the team
at Madfish. It is 64% sauvignon blanc
and 36% semillon with all the fruit
coming out of the 2009 vintage from the
Margaret River in Western Australia.
The wine is pale with green hues and is
designed to be an antidote to the New
Zealand style: that is, it has weight and texture
due to fruit weight, not sugar and acid.
This wine will complement a variety of foods,
but we reckon it is a fantastic match with our
salmon steak and you can try it now at
Hogan's Wellington Point Hotel.
The function season is fast approaching,
so make sure you book NOW to avoid
Ph 3207 2511
Hogan's Wellington Point
381 Main Rd, WellingtonPoint
Out and about
At the Redland Women in
Business function at the Old
Schoolhouse Gallery at Cleveland
last month were Brylee Langley
and Bree Kloda.
Josephine Young and Wendy Sonnex.
20 d'fine magazine November 10, 2009
Bring milk to boil add polenta and cook until milk is absorbed (6min).
Place polenta into square tray, press flat.When cool cut into equal size triangles.
In a hot pan with oil, place salmon steak skin down.
Cook (3min), flip and cook (5min) until medium rare.
Boil (8min) and strain all vegetables.
Add the strained vegetables to a hot pan with butter, salt and pepper and toss.
Method: Butter Sauce
In a pan on low heat, add butter and lemon juice.
When butter melts add salt, pepper, wine and dill stir.
Serve straight away.
Place vegetables on the plate. Rest salmon steak on vegetables. Lean polenta triangles against salmon.
Drizzle sauce over salmon. Garnish with fried leek.
Hogan's chef Glen Moore
Catching up at the Redland Women in Business function at the Old
Schoolhouse Gallery were Cr Wendy Boglary, Dana Peterson, Cr
Debra Henry and Lorraine Doheny.
Redland Women in Business chairwoman Anita Plath welcomes
guests at Redlands Women in Business function at the Old
Photos by Charles Sonnex
Dana Peterson and
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