Ingredients:
-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).

Optional:
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.
Enjoy!

“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

L`ESSOR
Executive Apartment 1F
7-3-25 Roppongi Minato-ku Tokyo
TEL/FAX 03-6434-0113
http://www.lessor.jp/
Chef:  WEI GUO FEI

Print Recipe
Salmon Mikyu
Servings
Servings
Share this Recipe
Categories: Recipes

0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *