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Cured Salmon with Vietnamese Lemongrass, Garden Green Mesclun Leaves with Olive Oil Lemon Dressing

Update: January, 09/2012 - 22:01

 

with Executive Chef Patrick of Crowne Plaza Da Nang Hotel

New executive chef Patrick of the Crowne Plaza Da Nang has been busy preparing a variety of dining options including Fresh all-day dining, a fine Cantonese restaurant called Hai Giang and a soon-to-open Japanese-Korean restaurant. This week he presents his first original recipe since his arrival in Viet Nam which was inspired by the local gourmet offerings – cured salmon with Vietnamese lemon grass.

Ingredients: Serve 12

  • 1.5kg salmon fillet (with skin)
  • 2 pcs raddichio
  • 6 tbsp sea salt
  • 6 tbsp sugar
  • 5 pcs lemongrass
  • large bunch fresh dill

 

To make mesclun salad:
  • 2pcs lala rossa lettuce
  • 50g dill
  • 50g parsley
  • 1/2kg watercress
  • 50g coriander
  • 1/2kg rocket leaves

To make olive oil-lemon dressing:

  • 200ml olive oil
  • 60ml lemon juice
  • 1 pinch salt/pepper

To make cured salmon:

Take salmon filet (skin on), remove small bones with tweezers, pat dry with paper towel to remove extra moisture.

Chop bunch of dill and mix with the sugar, sea salt and chopped lemon grass.

Cover salmon filet with dill mixture, place in refrigerator overnight, or for 12 hours.

The next day, remove dill mixture by rinsing under running water. Pat dry and set aside.

To make mesclun salad:

Wash all greens, trim and toss together.·Wash all herbs, keep the leaves only and mix with the above. Set aside.

To make the dressing:·Mix lemon juice with salt or pepper. Add olive oil. Set aside.

Garnish:·Cut the salmon into thin slices, place on a plate like a carpaccio.

Season the salad greens with the dressing and place on top-middle of the salmon.

Chef's Tip: Any fish can be cured the same way. The duration of the marinade depends on the thickness of the fish and also its ability to absorb the marinade.

You can sample the dish at Crowne Plaza Da Nang, 8 Truong Sa St, Ngu Hanh Son Ward, Da Nang City.

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