Tropical Salmon Three Ways
From prochefblog 15 years agoIngredients
- 600 gm Norway salmon shopping list
- 100 gm Granulated sugar shopping list
- 100 gm fine salt shopping list
- 40 gm lemongrass shopping list
- 20 gm fennel seed shopping list
- 20 gm coriander Seed shopping list
- 10 gm star anise shopping list
- 20 gm cinnamon stick shopping list
- 50 gm Shredded Dehydrated coconut shopping list
- 20 ml vodka shopping list
- 10 ml Malibu shopping list
- 1 pc Lemon- In juice shopping list
- 1 pc Lime- In juice shopping list
- 20 gm ginger shopping list
- 3 pc tomatoes shopping list
- 6 pc Green asparagus shopping list
- 100 ml extra virgin olive oil shopping list
- 500 ml fish stock shopping list
- salt and Pepper- To Taste shopping list
- 100 ml white wine shopping list
- 50 gm spring onions shopping list
- Deco shopping list
- 10 gm shallots shopping list
- 5 gm garlic shopping list
- 12 pc lime leaves shopping list
- Reduced balsamic vinegar shopping list
- Ginger- mango Coulis shopping list
How to make it
- Cut the Salmon in 3/3, 2/3 and keep raw.
- 1. 1/3 for Marinate Salmon Tartar:
- Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.
- After, when ready. Wash salt away under clear running water and dry for other 12 hrs.
- 2. 2/3 for Salmon Carpaccio: with instead marinade
- Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.
- 3. 3/3 for Poached Salmon:
- Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;
- Poach slowly until the Salmon reaches 68 C° (or 154 F°)
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