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.
267
267
gr.
coriander
520
520
ml.
sunflower oil
156
156
ml.
olive oil
30
30
gr.
red onion
50
50
gr.
arborio rice
30
30
ml.
white wine
200
200
ml.
vegetable stock
3
3
gr.
saffron threads
13
13
gr.
garlic
3
3
ml.
lemon juice
13
13
gr.
salt
113
113
gr.
cashew nuts
18
18
gr.
chili pepper
150
150
gr.
kumquats
3
3
units of star anise
3
3
gr.
vanilla seeds
60
60
ml.
sugar syrup
30
30
gr.
egg yolk
50
50
gr.
egg without shell
17
17
gr.
dijon mustard
50
50
ml.
vinegar reduction
200
200
gr.
salmon fillet
3
3
ml.
vanilla mayo
24
24
gr.
cashew in crust
7
7
gr.
sugar
21
21
ml.
vinegar
24
24
ml.
fish sauce
270
270
gr.
leek
44
44
ml.
lime juice
500
500
ml.
white wine vinegar
7
7
gr.
pink pepper corns
7
7
gr.
black pepper corns
1
1
gr.
bay leaf
1
1
gr.
rosemary
247
247
gr.
cashew crusted salmon
72
72
ml.
leek herb salsa
24
24
gr.
kumquat anise vanilla
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.
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.
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.
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…
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.
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.
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.
How To Serve
Bon Appetite!
Click if you already have prepared
30-60 Min
Easy
201-500 Kcal
