Viet Nam News
with junior sous chef Vũ Anh Đức from Sheraton Hanoi Hotel
This week, let’s savour a whole new aroma, marinated salmon from chef Đức.
Ingredients: serves 4
400g salmon fillet
20g salmon roe
3 pcs lime
40g sour cream
10g Đà Lạt flower
10g black pepper
5ml white wine
5ml olive oil
10g seafood mushroom
5g micro vegetables
Clean salmon fillet under running water, use a clean cloth to absorb water on fillet’s surface.
Mix sugar and salt with 2:1 ratio. Add pepper, white wine, grated lime rind and dill before pouring the mixture on the salmon’s surface. Wrap the fillet with food wrapping film and place in the fridge for 1 day.
Take the salmon out, trim away the skin and cut a 0.5 to 0.7 cm thickness of fillet.
Blend avocado with pepper, salt, lime juice and olive oil.
- Place a slice of salmon on the dish, top the salmon’s surface with sour cream, avocado sauce, salmon roe, caviar, dill, lime pulp and Đà Lạt flower.