Label Rouge Salmon

May, 19/2019 - 07:56
The Sunshine State’s Farmers Markets are legendary for their wonderful varieties of freshly-harvested vegetables. We combine a colourful bouquet of baby veg in refreshing lemon vinaigrette to complement glazed salmon, cooked to perfection in olive oil.

 

 

Label Rouge Salmon from Movenpick Hotel Hanoi

 

 

 

with culinary expert Hollenstein from Movenpick Hotel Hanoi

 

The Sunshine State’s Farmers Markets are legendary for their wonderful varieties of freshly-harvested vegetables. We combine a colourful bouquet of baby veg in refreshing lemon vinaigrette to complement glazed salmon, cooked to perfection in olive oil.

Ingredients: serves 4

4 x 150g salmon fillets, skinned

olive oil to taste

2 carrots

1 kohlrabi

1 tbs chives

1/2 leek

4 baby leeks

4 baby fennel

8 baby beetroot with greens

12 asparagus tips, green

8 baby carrots

1 mini pumpkin

8 cherry tomatoes

20 snow peas

1 lemon, juice and zest

4 tbs olive oil

1 bunch lemon thyme

Sea salt, black & pink pepper to taste

For the horseradish cream:

Cream, horseradish, sea salt, black pepper to taste

 

 

Culinary expert Hollenstein from Movenpick Hotel Hanoi

 

Method:

 

For the salmon:

- Preheat the oven to 60oC. Lightly sprinkle the salmon fillets with sea salt.  - Fill an ovenproof dish with olive oil and heat the oil to around 50oC.

- Place the salmon fillets in the oil. It is important that the salmon fillet is completely covered in olive oil. Cook for 18-20 mins.

For the vegetables & vinaigrette:

- Wash leeks, carrots and kohlrabi and dice into small cubes.

- Blanch and rinse with cold water. Finely chop the chives and mix everything together. Set aside.

- Blanch rest of vegetables, rinse in iced water, drain and dab dry.

- Make a vinaigrette using olive oil, lemon juice, lemon zest, lemon thyme, sea salt and some black and pink pepper.

- Heat all vegetables in the vinaigrette.

For the horseradish cream:

- Beat the heavy cream until stiff.

- Wash, peel and grate the horseradish and mix with cream.

- Season to taste with sea salt and freshly ground black pepper.

Serving:  

- Drain the salmon fillets and arrange on a preheated plate. Position the vegetables around.

- Grate over some fresh horseradish. Serve vinaigrette and the horseradish cream alongside in a separate bowl.

You can sample the dish at Mövenpick Hotel Hanoi, 83A Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: +84 24 38 22 28 00 ext 6133.  
 

E-paper