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Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn

Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn, Chilli Garlic & Miso Glaze, Caramelised Shallot Toas
Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn, Chilli Garlic & Miso Glaze, Caramelised Shallot Toas
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
Cured Salmon
  • Skinned Salmon Fillets using top end of loin Grams 200G
  • Orange Zest Ea 1
  • Sugar Grams 200G
  • Salt Grams 200G
  • Curry Leafs Bunch 1/4
  • Toasted Fennel seeds Grams 5G
  • Toasted Coriander Seeds Grams 5G
  • Curry Leaf Sprig 1
  • Toasted Star Anise Ea 1
  • Black Pepper Grams 5
  • Coriander Root Bunch 1/4
  • Kaffir Lime Leafs Ea 1
Butter Poached Prawns
  • Cleaned & skewered prawns Whole 5
  • Turmeric Grams 5
  • Butter Grams 200
  • Curry Leaf Sprigs 1
  • Salt Grams 2
  • Pepper Grams 2
Seared Scallops
  • Cleaned Canadian Scallops Whole 5
  • Vegetable oil Grams 50
  • Salt Grams 2
  • White pepper Grams 2
Miso Glaze
  • Red Miso Paste Grams 100
  • Maggi Taste Of Asia Chilli Garlic Sauce Grams 15
  • Palm Sugar Grams 40
  • Mirin Grams 20
  • White Wine Grams 20
Caramelised Shallot Toasted Seasme Dressing
  • Brunoised Shallots Grams 80
  • Palm Sugar Grams 20
  • Maggi Taste Of Asia Hoisin Sauce Grams 20
  • Chinese Black Vinegar Grams 20
  • Curry leaf Sprigs 1
  • Toasted White Sesame Grams 20
  • Chopped Pickled Ginger Grams 10
  • Black Pepper Grams 3
Avocado Puree
  • Avocados Whole 1
  • Olive Oil Grams 50
  • Lemon Juice Ea 1
  • Salt Grams 2
  • Lemon Zest Ea 1
  • Cream Cheese Grams 20
  • White Pepper Grams 2
Scorched Orange Segments
  • Oranges 2
  • Sugar Grams 10
Cucumber, Radish Dill Salad
  • Cucumber Ea 2
  • Red Radish Ea 3
  • Lemon Juice Grams 10
  • Olive Oil Grams 20
  • Orange Juice Grams 10
  • Dill Bunch 1/4
  • Chervil Bunch 1/4
  • Salt Gram 2
Fried Curry Leaf
  • Curry Leaf Bunch 1/4
Preparation
  • 1
    Cured Salmon -
  • 2
    Trim Salmon to size & reserve in a cryovac bag
  • 3
    Mix & blitz together remaining ingredients
  • 4
    Add to Salmon, cryovac, let sit for an hour.
  • 5
    Butter Poached Prawns -
  • 6
    ​​​Melt Butter in a pan, add turmeric, curry leaf, pour into cryovac bag
  • 7
    Add prawn to cryovac bag & poach
  • 8
    Seared Scallop –
  • 9
    Clean scallops
  • 10
    Heat a pan to a medium – high heat & sear
  • 11
    Chilli, Garlic & Miso Glaze –
  • 12
    In a pot add Sake & white wine, cook off alcohol.
  • 13
    Add remaining ingredients, mix together, add to cryovac bag.
  • 14
    Boil cryovac ingredients for an hour or until caramelised, pass into a piping bag.
  • 15
    Caramelised Shallot & Toasted Seasame Dressing –
  • 16
    Sweat Shallots, add palm sugar,
  • 17
    Add curry leaf.
  • 18
    Add Chinese black vinegar, hoisin sauce, sesame & water if needed.
  • 19
    Avocado Puree –
  • 20
    Peel & deseed avocado cut into dices, add cream cheese & avocado to jug.
  • 21
    Add lemon juice & zest, start blending, add oil as needed & check seasoning.
  • 22
    Pass into a piping bag & reserve.
  • 23
    Caramelised Orange Segments –
  • 24
    Peel orange & segment, place segments onto a tray.
  • 25
    Cover segments with sugar & torch.
  • 26
    Cucumber, Radish & Chervil Salad –
  • 27
    Peel cucumbers, slice radish, add to a bowl.
  • 28
    Lightly dress with lemon, orange juice & a touch salt.
  • 29
    Fried Curry Leafs –
  • 30
    Pick curry leafs, fry in deep fryer.

Products Used In The Recipe

MAGGI TASTE OF ASIA Hoisin Sauce

MAGGI Taste of Asia Hoisin Sauce 6 x 1L

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