This week, sample the final dish of the 4 salmon courses created by chef Đức.  

Ingredients: serves 1

480g salmon                

80g radicchio

10g young gourd

20g asparagus

10g red radish

100g butter

 50ml cooking cream

10g mustard seed

 10g parsley

 5g pink peppercorn

10g salt

 10g sugar

10ml red wine

 5ml Italian black vinegar

1pcs bay leaves

10g Shimeji mushroom

10g seafood mushroom

10g Shiitake mushroom

10g micro vegetables

Method:

-      Marinate salmon with pepper and salt before wrapping it with food wrapping film. Put salmon into the fridge for 30 minutes.

-      Thinly slice radicchio, fry and sautéed with red wine, Italian vinegar, sugar and bay leaves.

-      Boil young carrot, gourd and asparagus. Slice all mushrooms.

-      Fry young vegetables and mushrooms with butter, pepper and salt. Slice red radish.

-      Cook cream and butter until they melted, add mustard seeds, pepper and salt.

-      Take salmon out, pan-fry 2 sides of salmon and put into oven for 4 minutes at 187^oC.

Garnish:

-    Garnish the dish with sautéed radicchio before placing the salmon on it. Draw a circle around salmon with creamy mustard sauce and add fried mushroom and vegetables.

You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tàm, 11 Xuân Diệu St, Tây Hồ Dist, Hà Nội. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.