Recipes

Crispy Salmon with Lemon

Ingredients

• 10 x 6oz Salmon Fillets
• 5oz Vermicelli Pasta (Cooked & Cooled)
• 2oz Chopped Chives
• 1 Bunch Cilantro
• 20 Basil Leaves (chiffonade)
• 1/2 Pineapple
• 2 Cabbages
• 30 Shitake Mushrooms
• 1 Jicima (optional)
• 1 Papaya
• 2 Beefsteak Tomatoes
• 3 Lemons
• 1lb Butter (unsalted)
• 2oz White Wine
• 1 Shallot
• 1oz Light Olive Oil
• 1oz Sweet Chili Sauce

Method

Season the salmon & sprinkle on the basil. Reserve the basil stalks. Toss the cooked vermicelli in a little of the melted butter (about 1oz) and half the chopped chives.

Wrap the salmon lightly with the noodle and set to rest in the cooler. Wash, pick and chop the cilantro leaves. Reserve the cilantro stalks. Peel the tomato and dice the flesh. Keep all trimmings and seeds.

Now make the sauce. Chop the shallot and place in a small pan to cook a little without color. Add the basil stalks and the same amount of cilantro stalks, then the white wine. Reduce the wine by two thirds. Add the tomato trimmings, juice of two of the lemons and add to the reduction; continue to simmer. Dice the butter and gradually whisk it in to the liquid. When all the butter is incorporated, taste, adjust and strain the sauce. Hold the sauce in a warm spot.

Peel the pineapple, remove the core and cut into quarter inch dice. Slice the mushrooms, shred the cabbage reserving ten of the large outer leaves. Julienne the jicima and green papaya. Juice the remaining lemon and whisk together with the olive oil and sweet chili. Season to taste.

Blanch and cool the outer leaves of the cabbage. Sauté the cabbage, mushrooms and pineapple with the remaining chives. Season and chill the mixture.

Wrap the sautéed mixture with the outer leaves making cabbage parcels, press in to a disk shape.

Sear the wrapped salmon and warm the cabbage disks. Finish the sauce with the chopped cilantro and dice of tomatoes. Toss the papaya and jicima in the lemon dressing.

Once the salmon is cooked medium rare, cut diagonally to form two triangles. Place the warmed cabbage disk in the center of the plate, place the jicima, papaya mix on top and stand the cut salmon leaning against the mix. Sauce around and garnish.