Miso cured low temperature salmon, avocado & chive, tempura zucchini flowers, cucumber ribbons, pickled radish, pickled daikon, puffed wild rice, marigold petals, borage.

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

Ingredients

IngredientsUnitQuantity
SalmonKg0.400
Red Miso PasteGr80
MirinmL80
SugarGr40
AvocadoEach2
LemonEach1
ChivesSprigs4
PepperGr5
SaltGr5
Rice FlourGr150
WatermL250
Zucchini FlowersEach3
CucumberEach 1/2
White Wine VinegarmL50
WatermL50
Castor SugarGr50
DiakonGr50
Red RaddishEach2
Wild RiceGr50
Five SpiceGr5

 

Method

Salmon:

  1. Skin and pin-bone salmon. Cut into portions (85-90g).
  2. Mix together ingredients for miso cure. Rub onto salmon portions.
  3. Croyvac and sous vide on 43°C for 15-20minutes. Check cook.
  4. Store in fridge until service. To bring back, reheat in a steam-bake oven set to 43°C.

Avocado and Chive:

  1. Peel and deseed avocado. Place in blender.
  2. Finely chop chives. Add to avocado. Juice lemon.
  3. Blend chives and avocado into a smooth, silky purée. Add seasoning and lemon juice to taste.
  4. Lay out in croyvac bag. Spread into even sheet. Blast freeze. Cut into desired shape.
  5. Set aside for service.

Tempura Zucchini Flowers:
 

  1. Charge water in a siphon gun with 2 CO2 canisters.
  2. Whisk together water and rice flour.
  3. Cut down zucchini flowers.
  4. Tempura zucchini flowers. Set aside for service.

Cucumber Ribbons:

    1. Slice cucumber length ways on mandolin (1-2mm thick).
    2. Cut slices in half, lengthways.
    3. Roll cut down cucumber slices into Scilla.
    4. Set aside for service.

    Pickled Raddish and Diakon Textures:

     

    1. Combine vinegar, water and sugar in small saucepan.
    2. Bring to boil, until sugar is dissolved. Set aside for service.
    3. Slice raddish on mandolin. Dice Diakon.
    4. Pickle raddish and Diakon in solution.

    Puffed Wild Rice:

     

    1. Deep fry wild rice in 200° oil until puffed.
    2. Mix with 5 spice. Set aside for service.