By Hollie Harris
Chef Brett Duke from Cooroy RSL shares the secrets behind his mouth-watering seared salmon on mediterranean cous cous salad with a citrus yoghurt with our readers.”With 30 years experience my passion is fresh food cooked and served in as close to its natural state as possible. I believe fish should taste like fish and steak should taste like steak.”
Prior to working with Cooroy RSL, Brett has worked in 3 other RSL Clubs and lived on the coast for the past 20 years.”I love the beach and the hinterland, enjoy getting out for walks and a swim. I have a Thai wife so we travel to Thailand often – I love the food and the culture of Thailand.”
Try his beautiful salmon at home -Ingredients
200g Salmon portion
1portion cous cous salad
50ml yoghurt dressing
Lime, chopped parsley and balsamic glaze to garnish
Cous Cous Salad
1kg cous cous
1litre vegetable stock
50ml olive oil
12 black olives sliced
500g chopped grilled capsicum
5sprigs curly parsly chopped
1 red onion finely diced
Method
Add boiling stock and olive oil to cous cous mix well and cover for 5 min fork the cous cous to separate grains add all other ingredients mix well and season to taste
Yoghurt
1kg tub of natural yoghurt
1tbl sp crushed garlic
½ bunch dill finely chopped
2 limes juiced
Mix all ingredients and season to taste.
