SALMON TARTARE WITH LEMON GRASS:
INGREDIENTS: (serves 2)
For spicy lemon sauce:
10 g shallots, sliced
10 g lemon grass, finely sliced
3 g lime leaves, chiffonaded
5 g mint leaves chiffonaded
3 g Thai parsley chopped
3 g spring onion, sliced
3 g bird's eye chilli, chopped
25 ml each, lime juice and fish sauce
For salmon
180 g fresh salmon, diced
For serving
5 g each, lettuce, mint leaves and Thai string beans, for garnish
METHOD:
- In a bowl, mix together shallots, lemon grass, lime leaves, mint, parsley, spring onion and chilli. Add lime juice and fish sauce. Combine well. Strain to separate liquid. Set aside.
- Place diced salmon in a mould. Pour on liquid portion of the prepared sauce. Chill for a few hours.
- When ready to serve, place lettuce, mint and string beans on a plate. Turn mould over. Layer the solid part of the prepared sauce over the mould. Serve cold.
Note: A cooking technique where leaves or greens are cut into long, thin strips or ribbons.
CONFIT APPLE, SALMON RILLETTES AND HORSERADISH CRUMBLE:
INGREDIENTS: (serves 1)
Raspberries, red currants, shiso cress and a few pieces of
smoked salmon for garnishing
For the apple
500 ml olive oil
50 g fresh rosemary
1 green apple, cored and peeled
For the crumble
50 g each, flour, light brown sugar and butter
20 g horseradish cream
For the salmon rillettes
200 g smoked salmon, finely chopped
30 g red onion, finely chopped
20 g capers, chopped
Zest of 1 lemon
5 g coriander, finely chopped
50 g mascarpone cheese
15 ml olive oil
METHOD:
- To cook the apple: heat oil and rosemary in a deep saucepan until the temperature of the oil reaches 80C. Place the apple in the oil and cover with a baking paper. Cook until tender. Drain and place on a piece of parchment paper to cool.
- To make the crumble: place all ingredients in a food processor, pulse until combined. Sprinkle on to a baking tray lined with wax paper and bake at 180C until golden. Remove and allow to cool.
- To make the rillettes, mix all the ingredients together.
- To serve, sprinkle crumble mixture in the centre of a plate and place the apple on top. Spoon salmon rillette on the side. Add the garnish.
TRIPLE MUSTARD SALMON:
INGREDIENTS: (serves 4)
4 skinned salmon or steelhead fillets
Salt and freshly ground pepper or all-purpose seasoning
2 tbsp Dijon mustard
1 tsp dry mustard
3 tbsp wheatgerm, toasted
1 tbsp yellow mustard seeds, crushed
1 tbsp canola oil
METHOD:
- Season the fillets with salt and pepper. In a bowl blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fish.
- In a shallow dish, combine the wheatgerm and dry mustard seeds. Dip the mustard-covered side of the fillets in the wheatgerm mixture until thickly coated.
- In a nonstick skillet, heat the oil until shimmering. Add the fillets, crust-side down, and cook over moderately high heat until brown and crisp. Turn over and cook until the centre of the fillet is cooked.
- Transfer the salmon to plates and serve crust-side up.
LEEK - WRAPPED SALMON WITH DATE COUSCOUS AND ASPARAGUS:
INGREDIENTS: (serves 1 )
6 asparagus spears, blanched, sauteed and seasoned with
salt and pepper
10 g each, rocca leaves, mango-papaya salsa
Crispy salmon skin, julienned bell peppers and a few pomegranate
seeds, all for garnishing
For the salmon
1 tsp olive oil
200 g salmon fillet, skin removed (to be used as garnish)
1/2 leek, blanched
For date couscous
1 cup orange juice, mixed with 1/2 cup water
100 g instant couscous
50 g dates, seeded, chopped and cooked in water until soft
METHOD:
- To prepare salmon, heat olive oil in frying pan and sear salmon fillet on both sides. Take it off the heat and wrap in the blanched leek. Now place it in a preheated oven and let it cook at 160C until done; about 10 minutes. Remove and set aside.
- To prepare date couscous, bring orange juice and water mixture to a boil. Take it off the heat and add couscous. Cover and allow it to sit for 5 minutes. Using a fork, mix in dates. Set aside.
- To serve, make a bed of asparagus and rocca leaves. Place wrapped salmon on top. Spoon mange-papaya salsa on one side and date couscous on the other. Top couscous with crispy salmon skin and bell pepper juliennes. Top salmon wrap with pomegranate seeds. Serve immediately.
- To prepare crispy salmon skin, sprinkle salt over the skin and let it rest for 10-15 minutes. pat-dry with kitchen towel and deep-fry in medium-hot oil until crispy. Drain and use.
WILD SCOTTISH SALMON COULIBAC:
INGREDIENTS:
600 g Scottish fresh salmon, finely sliced
220 g mille-feuille dough
300 g fresh spinach, chopped
80 g spring onions, finely sliced
150 g green asparagus
120 g organic rice, soaked for 30 minutes
20 g chive
80 g fresh cream
1 egg yolk
2-3 tbsp olive oil
Salt and pepper, to taste
METHOD:
- Heat oil in a pan and pan -fry salmon on both sides. Add seasoning and keep aside.
- To prepare the sauce- in the same pan, add cream and chive and bring it to a boil. keep the mixture warm in a double boiler.
- In another pan, saute spring onion, spinach, salt and pepper till spinach is cooked. Keep aside.
- Boil rice with salt till cooked. Grease a souffle mould and place one ring of mille- feuille, then add some spinach, salmon slices, rice and sauce.
- Repeat another layer in the same way and top with a ring of mille-feuille. Preheat the oven at 200C. Brush the top-most layer with egg yolk and make a small hole in the middle.
- Bake it for 30 minutes until the dough gets a nice blonde tinge. Serve it warm with the rest of the cream sauce and garnish with green asparagus.
SALMON WITH RED SPINACH:
INGREDIENTS:
600 g salmon fillet
1 lemon juice
100 g yellow zucchini
200 g red spinach
4 tbsp olive oil
10 g black olives
10 g capers
1 tomato
40 ml fish veloute
25 g butter
1/4 tsp parsley-chopped
Salt and pepper, to taste
METHOD:
- Season fish with salt, pepper and lemon juice. Heat oil in a pan and pan- fry fish until cooked.
- Remove fish from pan. Add butter, saute red spinach and grill zucchini. Make a sauce with black olives, capers and fish veloute.
- Place fish on a plate and spread spinach on top. Serve hot with sauce garnished with chopped parsley and grilled vegetables on the side.
Note: Serve with rice.
