Tropical Salmon Three Ways Recipe
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Ingredients
Ingredients
600 gm Norway Salmon
100 gm Granulated Sugar
100 gm Fine Salt
40 gm Lemongrass
20 gm Fennel Seed
20 gm Coriander Seed
10 gm Star Anise
20 gm Cinnamon Stick
50 gm Shredded Dehydrated Coconut
20 ml Vodka
10 ml Malibu
1 pc Lemon- In Juice
1 pc Lime- In Juice
20 gm Ginger
3 pc Tomatoes
6 pc Green Asparagus
100 ml Extra Virgin Olive Oil
500 ml Fish Stock
Salt and Pepper- To Taste
100 ml White Wine
50 gm Spring Onions
Deco
10 gm Shallots
5 gm Garlic
12 pc Lime leaves
Reduced Balsamic Vinegar
Ginger- Mango Coulis
How to make Tropical Salmon Three Ways
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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the tartar sounds tempting with coconut flakes, wonder the texture melting in the mouth ...I've tried one with something like creamed cheese