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Balik smoked salmon

BALIK SMOKED SALMON

Serves: 1

Ingredients

Salmon, smoked, centre cut : 100 gm

Baby beetroot : 30 gm

Caster sugar : 30 gm

Sea salt: 5 gm

Pink peppercorn, crushed: 3 gm

Sevruga caviar : 10 gm

Microgreens :20 gm

For ginger vinaigrette:

Lemon oil : 5 ml

Rice vinegar : 5 ml

Ginger, finely grated : ¼ tsp

Sesame oil : 1 tsp

Light soy sauce : 1 tsp

Honey : 2 ml

Sweet chilli sauce : 5ml

Salt and black pepper to taste

Method

Cut the salmon into 1-cm slices.

Cut the beetroot into thin slices into a bowl. Add sugar, salt and pink peppercorn. Refrigerate.

For the vinaigrette, combine all the ingredients and mix well.

Arrange the smoked salmon on a plate as you wish. Add the sliced beetroot then drizzle over with the vinaigrette.

Garnish with caviar and microgreens.

WILD MUSHROOM RISOTTO

Serves: 1

Ingredients

Arborio rice:100 gm

Olive oil : 30 ml

Wild mushroom, mixed : 50 gm

Butter : 80 gm

Shallot, chopped : 60 gm

Parmesan : 150 gm

Vegetable stock : 500 gm

Asparagus, green : 80 gm

Garlic, chopped : 20 gm

Wild mushroom, for garnish : 50 gm

For the Parmesan emulsion:

Parmesan : 75 gm

Lecithin powder : 0.2 gm

Cream : 100 gm

Method

For the Parmesan emulsion, heat the cream in a saucepan with the Parmesan. Add the lecithin powder and use a hand blender to get a prefect foamy emulsion.

In a 12-inch sauté pan, heat 25 gm butter over medium heat. Add the garlic and 30 gm of shallot, and cook for a minute. Add the mushroom and cook for about 5 minutes, stirring occasionally until tender. Set aside in a separate bowl.

In a large saucepan, bring the stock to a boil over high heat. Reduce the heat to a low simmer.

In a large heavy bottomed saucepan, heat 25 gm butter with olive oil over medium heat. Add 30 gm of chopped shallot and cook until soft (about 3 minutes).

Add the rice and cook, stirring almost constantly. Add the simmering stock into the rice. Cook for two minutes, stirring often until the stock is almost completely absorbed.

Add the 50 gm of sautéed mushrooms; finish with 30 gm butter and Parmesan cheese. Season with salt and pepper.

Cut the asparagus into thin slices, blanch and reserve.

To serve, arrange the risotto in a bowl. Arrange the remaining 50 gm of sautéed mushrooms on top of the risotto as well as the asparagus shavings. Pour the Parmesan emulsion around the risotto.

BLUE EYE COD FILLET

Serves: 1

Ingredients

Blue-eye cod fish fillet : 170 gm

Olive oil :5 ml

Green peas, fresh or frozen : 200 gm

Cream, fresh : 50 ml

Moroccan argan oil : 10 gm

Baby carrot : 30 gm

Baby asparagus, green : 20 gm

Baby asparagus, white :20 gm

Baby pattypan squash, green : 20 gm

Baby leek : 10 gm

Baby courgette : 20 gm

Baby fennel :20 gm

Butter : 50 gm

Salt : 4 gm

Pepper : 5 gm

Microgreens, mixed : 3 gm

For the saffron emulsion:

Saffron : 10 gm

Cream : 600 ml

Olive oil : 200 ml

Soy lecithin : 5 gm

Salt and pepper : to taste

Method

For the purée, cook the green peas in salted boiling water. Drain using a food processor and purée the peas to create a smooth paste. Pass in the sieve and then add the heavy cream and argan oil. Season and reserve.

For the saffron sauce, heat the cream in a saucepan. Add the saffron, soy lecithin and season with salt, pepper and olive oil. Use a hand blender to make a foamy sauce.

Season the cod fillet with salt and pepper. Add some olive oil to a hot pan and sear the fish on both sides. Finish in the oven at 180°C for 4-5 minutes.

Clean and blanch all the vegetables in salted boiling water. Refresh in iced water then sauté in butter and season with salt and pepper.

To serve, place the green pea puree in the centre of the plate. Arrange the vegetables around and place the fish on top of the green pea purée.

Pour the saffron sauce around, drizzle with argan oil and garnish with microgreens.