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.

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