Started to work in 5 star hotel at the age of 15 to pay for school, once I started as steward then moved 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 behind a school desk.
Never worked in Michelin star restaurants although I worked under chefs who had worked in.
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 over rated.
I find my inspirations from reading, art & experimentation but mostly from the Worlds 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
piece
Star anise
3
3
gr.
Vanilla seeds
60
60
ml.
Sugar syrup
30
30
gr.
Egg yolk base (T.F)
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 crust
7
7
gr.
Sugar
21
21
ml.
Ukr vinegar
24
24
ml.
Fish sauce
270
270
gr.
Leeks cleaned
44
44
gr.
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
gr.
Leek herb salsa
24
24
gr.
Kumquat anise vanilla
Coriander oil base:
Coriander – 250 g
Sunflower oil – 150 ml
Olive oil – 100 ml
Bring a large pan of water to a boil, Place the herb in the boiling water stir for 5 second,
Drain the herbs in ice water and let them cool for 20 seconds, Remove the herb from the ice water and pat dry with a kitchen paper, Place the herbs into a blender with sunflower oil and blend on high for 20 seconds, Then let it rest for 10 mins Sieve the oil into a vessel and add the 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 the onion in olive oil until transperant on low heat, Add the rice and cook until transperant,
Degalze with the wine, Add the stock and saffron and cook gently, When the rice is cooked blend with the garlic lemon juice and salt, Add more veg stock if needed
Kumquat anise vanilla base:
Kumquats – 150 g
Star anise – 3 unit
Vanilla seeds – 1 unit
Sugar syrup – 60 ml
Prick the kumquats with a tooth pick, Place them in a 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 base (T.F) – 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 the yolks, whole egg, mustard, salt and vanilla in a bowl, Using a hand held blender gradually incorporate the oil to form a stable mayo, Blend in the vinegar reduction, balance the aciditcy…
Cashew crust:
Cashew – 113 g
Salt– 4 g
Chili Pepper – 4 g
Roast the cashew nut in a hot oven until golden brown then cool them to room temperature (or buy already roasted) Chop the nuts by a knife and sieve off the dust so you finish only with small piece of nuts Clean, deseed and fine chop the chili and mix everything together
the Leek salsa:
Chili pepper cleaned – 14 g
Garlic peeled base – 10 g
Salt (Fine) – 4 g
Sugar – 7 g
Ukr vinegar – 21 ml
Fish sauce – 24 ml
Leeks cleaned – 270 g
Coriander – 11 g
Olive oil – 36 g
Lime juice – 44 g
Slice thin the leeks, Chop finely the 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 peppercorns – 7 g
Bay leaf – 1 g
Rosemary - 1 g
Combine all the ingredients in a small pan and heat to reduce the liquid by half
Strain the mixture and cool completely
Crusted salmon:
Cashew crusted salmon – 247 g
Leek herb salsa – 72 g
Kumquat ansie vanilla – 24 g
Liquid saffron rice
Coriander oil
Salt – fine
White pepper powder
Sunflower oil
Season and oil the fillet of salmon from all sides, Fry on the skin on the flat grill, with a palate knive check when the skin is not stick, anymore and then fry on all sides, Finish the salmon in the oven 7-8mins, When done, brush vanilla mayo on the skin and cover the top with the cashew crust, Heat gently the saffron liquid rice and the leek herb salsa and Kumquat, Plate as in the dish
How To Serve
Bon Appetite!
Click if you already have prepared
30-60 Min
Easy
201-500 Kcal
