Salmon with Seaweed, Green Sauce, Cucumber & Shallots

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

Ingredients

Ingredients

Unit

Quantity

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

Method

  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.
  1. 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.
     
  2. 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.
     
  3. 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.