48 Degree Salmon, Red Miso Mayonnaise, Tom Yum Crisp, Fennel Citrus Salad

Nestlé Golden Chef's Hat Award 2018 National Finalists Entree Recipe.
  • 4 portions

Ingredients

Ingredients

Unit

Quantity

Salmon

Kg

1

MAGGI TASTE OF ASIA Tom Yum Paste

Kg

240

Red miso paste

Kg

80

Ginger

Kg

0.040

Garlic

Bulb

1

Baby fennel

Ea

4

Pear

Ea

4

Lemon

Ea

4

Chives

Bnh

1

Kaffir Lime Leaf

Ea

8

Egg

Ea

2

Dijon

Kg

.040

White wine vinegar

Kg

.040

Flour

Kg

0.020

Castor sugar

Kg

.020

Olive oil

Kg

0.200

Vegetable oil

Kg

1

Salt

Kg

0.1

Method

  1. Clean Salmon
  2. Make marinade for salmon
  3. Vac pack salmon with marinade and sous-vide at 48 degrees for approximately 30mins
  4. Make red miso mayonnaise and set aside in the fridge
  5. Make tuile mixture and set aside
  6. Prep salad (baby fennel, pear and chives)
  7. Make citrus dressing for the salad
  8. Cook tuiles and set aside for service
  9. Plate up