by: ProChef360Blog Tropical Salmon Three Ways

Tropical-salmon

Three ways to present salmon. Visit http://prochef360blog.com for more recipes.


Created on : 20-11-2008

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Ingredients ( 6 )

  • 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 ml Vodka
  • 50 gm Shredded Dehydrated Coconut
  • 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
  • 10 gm Shallots
  • 5 gm Garlic
  • 12 pc Lime leaves
  • Reduced Balsamic Vinegar
  • Ginger- Mango Coulis

Directions

  1. Cut the Salmon in 3/3, 2/3 and keep raw.
  2. 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.
  3. After, when ready. Wash salt away under clear running water and dry for other 12 hrs.
  4. 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.
  5. 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;
  6. Poach slowly until the Salmon reaches 68 C° (or 154 F°)

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