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Salmon with Seaweed, Green Sauce, Cucumber & Shallots

Salmon, Seaweed, Green Sauce, Cucumber, Shallot
Salmon, Seaweed, Green Sauce, Cucumber, Shallot
  • Difficulty
    Hard
  • Number of servings
    4

Nestlé Golden Chef's Hat Award 2018 National Finalists Dessert Recipe.

Ingredients
Butter Poached Shallot
  • Shallot ea 3
  • Butter g 20
Pickled Cucumber
  • White wine vinegar Ml 50
  • Water Ml 50
  • Sugar Ml 50
  • Cucumber ea 1
Salmon Boudin
  • Salmon Belly g 300
  • Cream ml 300
  • Salt g 6
  • Egg white ea 1
  • Smoked paprika g 30
  • Limes (Zest) ea 2
  • Chilli and lime sauce ml 60
  • Nori sheet ea 5
Cured Salmon
  • Salmon Loin g 500
  • Pink Pepper Corn g 5
  • Chilli Flake g 3
  • Star Anise ea 1
  • Salt g 310
  • Sugar g 80
  • Lime (Zest) ea 1
Green Sauce
  • Coriander g 120
  • Parsley g 40
  • Red Wine Vinegar ml 20
  • Vegetable oil ml 300
  • Chilli Flakes g 5
  • Maple Syrup ml 30
  • Lime (Juice from previously zested) ea 3
  • Shallot ea 1
  • Xanthan g 4
Garnish
  • Rice Paper Sheet ea 2
  • Marigold Pun 1
  • Micro Coriander Pun 1
  • Wild Rice g 80
  • Salt g 50
Preparation
  • 1
    Butter poached Shallot: Peel shallot. Seal in bag with butter, tight vaccum seal it. Sous vide on 85 degrees celcius for 25 minutes. Remove, cool, cut in half and blow torch. Remove individual petals for serving.
  • 2
    Pickled Cucumber: Bring to boil sugar, vinegar and water, cool. Mandolin cucumber and vac with pickling liquid, ready for service.
  • 3
    Salmon Boudin: Clean Salmon, remove skin, cut small. Robo all ingredients excluding cream until well combined and doubled in volume. Slowly add cream in a steady pour until fluffy but do not over work as it will split. Place in piping bag and pipe onto nori sheet (similar to sushi), roll nori into a tight roll ( make sure well sealed and no air for poaching). Poach at 80 degrees for 12-15 minutes (place teatowel over the top whilst fully submerged to weigh down mousse, to ensure fully submerged). Remove from water and cool. Once cold, cut into 3 cm rounds.
  • 4
    Cured Salmon Robo spices, mix in sugar, salt and zest. Clean salmon, remove skin, place skin in dehydrating oven. Vaccum seal salmon with cure mix and set aside for 45 minutes. Wash off cure and store in fridge until ready for carving for service. Blend dehydrated skin with salt until fine.
  • 5
    Green Sauce Stick blend all ingredients excluding xanthan gum and oil. Slowly blend in oil (like making mayonnaise), finish with xanthan, taste and season accordingly. Place in bottle ready for service.
  • 6
    Garnish Heat fryer to 200 degrees celcius and then fry rice paper and wild rice, Season rice paper with Fish skin salt and season wild rice with table salt. Pick micro coriander and marigold leaves, place in small containers with wet paper towel; store in fridge until ready for service.

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