Crusted Salmon

Started at a 5 star hotel at the age of 15 to pay for school I started as a steward then rose to breakfast chef… once I started in the kitchen the heat, passion, emotions and creativity in the chef’s world kept me from going back to my school desk.

Never worked in Michelin star restaurants although I worked under chefs who had worked there.

Although every chef would love to have a star including myself (because that is the highest honor for a chef) I still believe they are slightly overrated.

I find my inspirations in reading, art & experimentation but mostly from the world's traditional cuisines and older generations that teach us younger cooks how to cook.

Preparation Time

60+ mn

Difficulty

Difficult

CAL

250-500 calories

Type of Food

Main dish

Goes with

Limonati by Borjomi citrus

Recipe author

Eric Testa

Ingredients

Coriander

267 gram

Olive oil

520 milliliter

sunflower oil

156 milliliter

red onion

30 gram

arborio rice

50 gram

White wine

30 milliliter

vegetable broth

200 milliliter

saffron threads

3 gram

Garlic

13 gram

lemon juice

3 milliliter

Salt

13 gram

cashew

113 gram

chili pepper

18 gram

kumquats

150 gram

star anise

3 piece

vanilla seeds

3 gram

sugar syrup

60 milliliter

Egg yolk

30 gram

Egg

50 gram

dijon mustard

17 gram

vinegar reduction

50 milliliter

Salmon fillet

200 gram

vanilla mayo

3 milliliter

Cashew shell

24 gram

Sugar

7 gram

vinegar

21 milliliter

Cashew shell

24 milliliter

leek

270 gram

lime juice

44 milliliter

white wine vinegar

500 milliliter

pink pepper corns

7 gram

Black pepper

7 gram

Bay leaf

1 gram

Rosemary

1 gram

cashew crusted salmon

247 gram

leek herb salsa

72 milliliter

Kumquat and anise base

24 gram

step

Coriander oil base: coriander – 250 g, sunflower oil – 150 ml, olive oil – 100 ml. Bring large pan of water to a boil, place herbs in boiling water, stir for 5 second, Drain herbs in ice water and let them cool for 20 seconds, remove herbs from ice water and pat dry with kitchen paper, place herbs into blender with sunflower oil and blend on high for 20 seconds, then let it rest for 10 mins, sieve oil into vessel and add oilve oil, mix together.

step

Liquid saffron rice base: red onion – 30 g, olive oil – 20 ml, arborio rice – 50 g, white wine – 30 ml, vegetable stock – 200 ml, saffron threads – 3 g, garlic – 3 g, lemon juice – 3 ml, salt – fine. Saute onion in olive oil until transperant on low heat, add rice and cook until transperant, degalze with wine, add stock and saffron and cook gently, when rice is cooked blend with garlic lemon juice and salt, add more veg stock if needed.

step

Kumquat anise vanilla base: kumquats – 150 g, star anise – 3 units, vanilla seeds – 1 unit, sugar syrup – 60 ml. Prick kumquats with a tooth pick, place them in vaccum bag with the rest of the ingredients, cook in sous vide or steamer at 85 degrees for 2 hours, chili and marinate for 4 days before using, use syrup in pastry dishes.

step

Vanilla mayonnaise base: egg yolk – 30 g, egg without shell – 50 g, dijon mustard – 17 g, salt – 5 g, vanilla seeds – 2 g, sunflower oil – 350 g, vinegar reduction – 50 ml, Combine yolks, egg, mustard, salt and vanilla in bowl, using hand held blender gradually incorporate oil to form a stable mayo, blend in vinegar reduction, balance the aciditcy…

step

Cashew crust: cashew – 113 g, salt– 4 g, chili Pepper – 4 g. Roast cashew nuts in hot oven until golden brown then cool them to room temperature (or buy already roasted), chop nuts with knife and sieve off dust to finish with small pieces of nuts, clean, deseed and fine chop chili and mix everything together.

step

Leek salsa: chili pepper – 14 g, garlic peeled base – 10 g, salt (Fine) – 4 g, sugar – 7 g, vinegar – 21 ml, fish sauce – 24 ml, leek – 270 g, coriander – 11 g, olive oil – 36 g, lime juice – 44 g. Slice leek thinly, fine chop chili, garlic and coriander, mix everything together just before you start to plate.

step

Vinegar reduction base: white wine vinegar – 500 ml, pink pepper corns – 7 g, black pepper corns – 7 g, bay leaf – 1 g, rosemary - 1 g. Mix all ingredients in small pan and heat to reduce the liquid by half, strain mix and cool completely.

Serve

Bon Appetite!

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