Another GOULDen masterpiece
by Shirley Chan
(ThermalAir,Rotorua Daily Post)
Heritage Hotel’s Executive Chef, William Gould, continues to bring more excellent dishes to Chapmans Restaurant, much to the delight of the many diners who continually enjoy his newly introduced ala carte menu.
The dishes on the ala carte menu are unique to Chapman’s – carrying the unmistakable “Goulden touch”. All this is thanks to Chef Gould’s excellent and skilful combination of tastes and use of only the best quality products.
With 16 years’ of cooking experience behind him, son of Rotorua, Chef Gould’s resume parades numerous upmarket establishments which include The Carlton Hotel, Auckland, Ravesi’s, Sydney as well as Austin’s Food Design & Events, one of New Zealand’s first and largest catering services. His cooking has taken him from Marlborough to Auckland and everywhere in between, to Australia as well as Thailand.
Chef Gould has introduced yet another menu – the Poolside Menu. It serves Brunch/Lunch with your good down-to-earth, wholesome items like Club Sandwiches, Toasted Sandwiches, Fries and Burgers and even Kids’ Meals.
Chef Gould shares his recipe for this magnificent combination of NZ Salmon, reared in the pristine waters of the South Island, with the very rare NZ Scampi, served on a mouth-watering, fragrant Mushroom Risotto – but to have that perfecting Goulden touch to the dish, you will just have to try it at the Chapman’s Restaurant.
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SEARED SALMON SUPREME
with exotic mushroom, risotto, scampi tials & lime essence
Ingredients
200g Salmon
150g Aborio Rice
10g Capers, finely chopped
10g Sun-dried Tomatoes, minced
4g Salt
4g Pepper
10g Dashi Powder
2L Fresh Fish Stock
300ml White Wine
10g Parsley, chopped
4g Garlic, minced
4g Ginger, minced
20g White Onion, diced
10g Oyster Mushroom
10g Shiitake Mushroom
10g Needle Mushroom (Enoki)
10g Button Mushroom
Method
Add half the Mushrooms, Stock, Dashi and Wine to a pot. Bring to boil. Set aside for flavours to leach.
Sautee Onion, Garlic and Ginger till golden brown.
Add Arborio Rice and cook till just coloured.
Add Stock and Mushrooms. Cooked when rice is still a little crunchy.
Remove from heat and allow to continue cooking.
When slightly cooled, mix through sun-dried tomatoes, capers, parsley, salt and pepper.
Sear Salmon and cook in oven until soft when pressed with finger.
Pan fry Scampi with Garlic Butter till cooked.
Spoon Risotto Rice onto place Salmon over. Garnish with Scampi and Lime.