

Spice Cured Salmon, Seared Scallop, Curry Leaf and Butter Poached Prawn
- 4 Portions
-
high
Ingredients
Ingredient | Unit | Quantity |
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 |
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|
|
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 |
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|
|
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 |
Method
CURED SALMON -
- Trim Salmon to size & reserve in a cryovac bag
- Mix & blitz together remaining ingredients
- Add to Salmon, cryovac, let sit for an hour.
BUTTER POACHED PRAWNS -
- Melt Butter in a pan, add turmeric, curry leaf, pour into cryovac bag
- Add prawn to cryovac bag & poach
SEARED SCALLOP –
- Clean scallops
- Heat a pan to a medium – high heat & sear
CHILLI, GARLIC & MISO GLAZE –
- In a pot add Sake & white wine, cook off alcohol.
- Add remaining ingredients, mix together, add to cryovac bag.
- Boil cryovac ingredients for an hour or until caramelised, pass into a piping bag.
CARAMELISED SHALLOT & TOASTED SEASAME DRESSING –
- Sweat Shallots, add palm sugar,
- Add curry leaf.
- Add Chinese black vinegar, hoisin sauce, sesame & water if needed.
AVOCADO PUREE –
- Peel & deseed avocado cut into dices, add cream cheese & avocado to jug.
- Add lemon juice & zest, start blending, add oil as needed & check seasoning.
- Pass into a piping bag & reserve.
CARAMELISED ORANGE SEGMENTS –
- Peel orange & segment, place segments onto a tray.
- Cover segments with sugar & torch.
CUCUMBER, RADISH & CHERVIL SALAD –
- Peel cucumbers, slice radish, add to a bowl.
- Lightly dress with lemon, orange juice & a touch salt.
FRIED CURRY LEAFS –
- Pick curry leafs, fry in deep fryer.
Products used in the recipe

