Culinary Workshop - Culinary Art - Sep.2020
Ingredients
| Fresh salmon |
2 pieces ... Sprinkle with 1% salt and pepper, let sit for 5 minutes. |
| Potato |
1 ... Steam or wrap in plastic wrap and microwave for about 3 minutes. |
| Olive oil |
1 tbsp |
| Butter |
1 tsp |
| Flour |
As needed |
Blanched Greens
| Pea shoots, okahijiki, kaiware |
Cut to appropriate lengths, blanch for color, drain on a colander, and remove excess moisture. |
Garnish
| Grated daikon, ponzu, sudachi, chrysanthemum petals |
As needed |
Instructions
- Pat the salmon dry with kitchen paper and coat evenly with flour. Shake off excess flour.
- Heat olive oil in a frying pan and cook the salmon skin-side down slowly over medium-low heat.
- Once browned, flip the salmon and place bite-sized potato pieces on the side. Add butter on top. Occasionally spoon the oil over while cooking.
- Plate the salmon and potatoes. Add blanched greens and grated daikon on the side, then drizzle with ponzu sauce.
