Salmon Tataki in Sesame & Almond crust with Spicy Red Currant Coulis
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Ingredients
- For the Salmon Tataki:
- salmon fillets, clean 2 (6 oz/170 gr each)
- soy sauce 1 tbsp
- mirin 1 tsp
- orange juice 2 tbsp
- lime juice 1 tbsp
- lemon grass, cut into chunks 1
- cilantro, finely chopped 1 tbsp
- thai red chili 1/2 finely sliced
- fresh ginger, peeled and grated 1 tsp
- cardamom, crushed 4 pods
- smoked paprika to taste
- thyme, leaves only 1 sprig
- pink pepper& sea salt flakes to taste
- black sesame seeds 1/3 cup
- almonds, roughly crumbled 1/4 cup
- for the Red Currant coulis:
- red currants 1 cup
- Tabasco a few drops
- Cayenne pepper, finely crushed 1
- lemon juice 1 tsp
- wild fennel, chopped 2 small sprigs
Details
Servings 2
Adapted from cookwizme.com
Preparation
Step 1
1. In a bowl mix together mirin, soy sauce, lime&orange juice. Whisk in lemon grass, thyme, chili, cardamom, cilantro, paprika, pink pepper, ginger. Fold in the salmon fillets, cover and refrigerate.
2.In a mortar, pestle together the red currants with wild fennel, cayenne pepper, lemon juice and Tabasco. When you reach a smooth texture, season to taste and filter through a sieve, then set aside.
3.In a large plate mix together the almonds with sesame seeds. Shake off the exceeding marinate from the salmon fillet, then coat evenly into the sesame&almond mixture.
4.Heat a large griddle until hot. Gently place the salmon on top and sear on all sides 10 sec each.
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