Recipe created by WA National Finalists - Jason Nicholas & Lara Kirby

Salmon with Seaweed, Green Sauce, Cucumber & Shallots

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

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

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.
Pickled Cucumber:
Bring to boil sugar, vinegar and water, cool.
Mandolin cucumber and vac with pickling liquid, ready for service.
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.

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.
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.
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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