with executive chef Vũ Anh Đức from Sheraton Hanoi Hotel

This week, let’s savour a whole new aroma, marinated salmon from the Chef Đức.

Ingredients: serves 4

400g salmon fillet               

20g salmon roe

20g caviar                          

3 pcs lime                          

100g dill                             

100g avocado           

40g sour cream                  

10g Đà Lạt flower              

10g black pepper               

10g salt           

20g sugar                           

5ml white wine          

5ml olive oil              

10g seafood mushroom      

5g micro vegetables

chef Duc

Method:

• 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.

Garnish:

- 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.