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48 Degree Salmon, Red Miso Mayonnaise, Tom Yum Crisp, Fennel Citrus Salad

48 Degree Salmon, Red Miso Mayonnaise, Tom Yum Crisp, Fennel Citrus Salad
48 Degree Salmon, Red Miso Mayonnaise, Tom Yum Crisp, Fennel Citrus Salad
  • Difficulty
    Hard
  • Number of servings
    4

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

Ingredients
  • Salmon Kg 1
  • Maggi Taste Of Asia Tom Yum Paste Kg 240
  • Red miso paste Kg 80
  • Ginger Kg 0.040
  • Garlic Bulb 1
  • Baby fennel Ea 4
  • Pear Ea 4
  • Lemon Ea 4
  • Chives Bnh 1
  • Kaffir Lime Leaf Ea 8
  • Egg Ea 2
  • Dijon Kg .040
  • White wine vinegar Kg .040
  • Flour Kg 0.020
  • Castor sugar Kg .020
  • Olive oil Kg 0.200
  • Vegetable oil Kg 1
  • Salt Kg 0.1
Preparation
  • 1
    Clean Salmon
  • 2
    Make marinade for salmon
  • 3
    Vac pack salmon with marinade and sous-vide at 48 degrees for approximately 30mins
  • 4
    Make red miso mayonnaise and set aside in the fridge
  • 5
    Make tuile mixture and set aside
  • 6
    Prep salad (baby fennel, pear and chives)
  • 7
    Make citrus dressing for the salad
  • 8
    Cook tuiles and set aside for service
  • 9
    Plate up

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