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Salmon Confit

Update: August, 24/2014 - 19:11

with Chef Raphael Szurek from JW Marriott Ha Noi

A slow cooked fillet of Norwegian salmon, served with hearty romaine cream and lightly salted Persian feta. A simple dish yet sublimed by the flavours combination of the reefs and prairies - a must-eat this summer for you!

Ingredients: serves 1

For the salmon:

  • 4 pcs salmon fillet (150g each)
  • 1 pcs lemon confit
  • 1 pinch thyme
  • 1 pinch olive oil
  • salt and pepper to taste

For The Romaine Cream:

  • 200g romaine lettuce (green parts)
  • 50g cream
  • 50g butter
  • salt and pepper to taste

For the garnish:

  • 100g Persian feta
  • 1 pcs lemon confit
  • 12 pcs tomato confit
  • 50g micro herbs

Method:

To make the salmon:

  • Marinate the salmon with given ingredients.
  • Place in a sous vide bag and vacuum.
  • Cook at 42oC for 25 minutes.

To make Romaine cream:

  • Blanch the romaine leaves and refresh with iced water.
  • Heat up the butter to golden brown.
  • Blend romaine leaves with cream and butter.
  • Correct the seasoning.

To finish:

  • In a plate, place the salmon fillet.
  • Spoon the romaine cream and garnish with flowers, micro herbs and feta.

You can sample the dish at JW Marriott Ha Noi, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem Dist, Ha Noi.

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