Tropical Salmon Three Ways
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Recipe by Chef Gilbert Steiner
6 servings
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
Preparation
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°)
Dish as per chef creativity.
About the Author
Australian Chef- Matthew Goudge is the mastermind behind the formation of the chef21blog platform. Since the initial humble beginnings Chef Matthew has been dedicated to creating this very network. Chef Matthew has been in the culinary field for a mere 21 years. He has worked in numerous locations including; Australia, Austria, England, Malaysia, China and St Lucia. Matthew’s first steps in the field of article writing began at the tender age of nineteen; whereby he contributed a weekly story for a local newspaper in coastal New South Wales, Australia.
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Australian Chef- Matthew J. Goudge is the mastermind behind the formation of the ProChef360 platform.