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Slow Cooked Salmon Fillet

Update: November, 22/2015 - 02:22

with Chef Raphael Szurek from JW Marriott Hotel Ha Noi

Considered an excellent cooking method that preserves not only flavour but also the nutritional value of the ingredients, sous vide has been utilised by chefs for many decades. Chef Szurek from French Grill Restaurant will introduce this technique on salmon to create a lasting memory for your taste buds this week.

Ingredients: serves 4

  • 4 salmon fillets (220g/each)
  • 10g dill powder
  • 12 baby potatoes
  • 100g fennel, shaved
  • 100g micro herbs
  • 100ml sour cream

For seaweed dough:

  • 200g flour
  • 20g Nori seaweed
  • 10g salt
  • 2 egg whites
  • Water to taste
  • 50ml parsley jus

Method:

For the salmon:

  • Season salmon fillets with salt and pepper and sous vide at 42oC for 20 minutes.

For the seaweed dough:

  • Combine all ingredients.
  • Rest overnight.
  • Roll out thinly and cut into small round pieces to wrap potatoes.

For the baby potatoes:

  • Boil with skin.
  • Peel and wrap with seaweed dough.
  • Bake in oven for 15 minutes at 160oC.

Finish:

  • Garnish with shaved fennel, micro herbs, sour cream and parsley jus.

You can sample the dish at JW Marriott Hanoi Hotel, 8 Do Duc Duc Road, Me Tri Ward, South Tu Liem, Ha Noi. Tel. +84 4 3833 5588.

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