Salmon Mikyu

-⑴ 30g of Norwegian salmon (for 3-4 people)
-a pinch of salt (approx. 3 g)
-pepper to taste
-25cc (5 teaspoons) of Culinary Argan Oil
-100 gram (3.5 oz) of Salmon roe
-30 cc (30 ml) of champagne, of your choice

Special tools needed:
A vacuum-sealable or resealable plastic bag
(or a sous vide machine if available).

Baby leaves

Step 1.
Season salmon with salt, pepper and 2 tsp of Culinary Argan Oil and then vacuum seal for 1 day.

Step 2.
Poach salmon in vacuum sealed plastic bag in hot water at 38 degrees Celsius for 2 hours.

Step 3.
After returning to room temperature, immerse salmon into ice water to tighten for 1 hour.

Step 4.
While salmon is tightening in ice water, marinate salmon roe with champagne and 3 tsp of Culinary Argan Oil for 30 minutes.

Step 5.
Slice the salmon and garnish with baby leaves and serve with the marinated salmon roe.

Step 6.

“Argan oil has a good flavor like hazelnut and has absolutely no bitterness so it is good for this dish. I like to have this dish incorporated as a special menu for L`ESSOR” – Chef Fei

Executive Apartment 1F
7-3-25 Roppongi Minato-ku Tokyo
TEL/FAX 03-6434-0113

Salmon Mikyu

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