Home

Miso Cured Low Temperature Salmon, Avocado & Chive, Tempura Zucchini Flowers, Cucumber Ribbons, Pickled Radish, Pickled Daikon, Puffed Wild Rice, Marigold Petals, Borage.

Miso cured low temperature salmon, avocado & chive, tempura zucchini flowers, cucumber ribbons, pickled radish, pickled daiko
Miso cured low temperature salmon, avocado & chive, tempura zucchini flowers, cucumber ribbons, pickled radish, pickled daiko
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
  • Salmon Kg 0.400
  • Red Miso Paste Gr 80
  • Mirin mL 80
  • Sugar Gr 40
  • Avocado Each 2
  • Lemon Each 1
  • Chives Sprigs 4
  • Pepper Gr 5
  • Salt Gr 5
  • Rice Flour Gr 150
  • Water mL 250
  • Zucchini Flowers Each 3
  • Cucumber Each 1/2
  • White Wine Vinegar mL 50
  • Water mL 50
  • Castor Sugar Gr 50
  • Diakon Gr 50
  • Red Raddish Each 2
  • Wild Rice Gr 50
  • Five Spice Gr 5
Preparation
  • 1
    Salmon:
  • 2
    Skin and pin-bone salmon. Cut into portions (85-90g).
  • 3
    Mix together ingredients for miso cure. Rub onto salmon portions.
  • 4
    Croyvac and sous vide on 43°C for 15-20minutes. Check cook.
  • 5
    Store in fridge until service. To bring back, reheat in a steam-bake oven set to 43°C.
  • 6
    Avocado and Chive:
  • 7
    Peel and deseed avocado. Place in blender.
  • 8
    Finely chop chives. Add to avocado. Juice lemon.
  • 9
    Blend chives and avocado into a smooth, silky purée. Add seasoning and lemon juice to taste.
  • 10
    Lay out in croyvac bag. Spread into even sheet. Blast freeze. Cut into desired shape.
  • 11
    Set aside for service.
  • 12
    Tempura Zucchini Flowers:
  • 13
    Charge water in a siphon gun with 2 CO2 canisters.
  • 14
    Whisk together water and rice flour.
  • 15
    Cut down zucchini flowers.
  • 16
    Tempura zucchini flowers. Set aside for service.
  • 17
    Cucumber Ribbons:
  • 18
    Slice cucumber length ways on mandolin (1-2mm thick).
  • 19
    Cut slices in half, lengthways.
  • 20
    Roll cut down cucumber slices into Scilla.
  • 21
    Set aside for service.
  • 22
    Pickled Raddish and Diakon Textures:
  • 23
    Combine vinegar, water and sugar in small saucepan.
  • 24
    Bring to boil, until sugar is dissolved. Set aside for service.
  • 25
    Slice raddish on mandolin. Dice Diakon.
  • 26
    Pickle raddish and Diakon in solution.
  • 27
    Puffed Wild Rice:
  • 28
    Deep fry wild rice in 200° oil until puffed.
  • 29
    Mix with 5 spice. Set aside for service.

Related Recipe