Asiri Punchihewa

Confit of Salmon

Recipe by Dammika Herath & Lloyd Aleta of Radisson Blu Hotel Dubai Deira Creek – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE

Salmon Confit:
100 g salmon
3 pcs juniper berries (crushed)
150ml duck fat
rock salt, to taste
1 pcs onion slice

50 g green peas
30 g avocado
1 leaf basil
1 tbsp Japanese mayonnaise
1 tsp sake-wasabi
½ tsp soya sauce

Salmon Confit:

Marinate salmon with rock salt .Flavor duck fat with onion, juniper berries and onion. Poach Salmon at 52 degree Celsius for 6 minutes.
Garnish with crispy fried bacon and mix sakura leaves

Make dressing with Japanese Mayonnaise, sake, wasabi and soya sauce. Mix with green peas, Avocado (Brunnoise) and basil (Brunnoise).

Saffron Potato:
Cut the potato into correct shape and boil. Saffron water until done.

Phyllo Pastry:
Lay the phyllo pastry and bake in the over.


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