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(Singapore)
Prep time
30 mins
Cooking Time
40 mins
Serves
4
Ingredients
- 150g salmon
You’ll also need…
- 300g broccoli
- 200g baby spinach
- 50ml milk
- 130ml pouring cream
- 10g dashi powder (or powdered fish stock)
- 100g kailan (or chinese broccoli, broccolini or kale)
- 100g asparagus
- 20ml white wine
- 20g white wine vinegar
- 60g butter
- Salt to taste
- Lemon juice to taste
- 15g white miso
Method
- Make a 3% salt brine (1000ml water and 30g salt) and brine salmon for at least 30mins. Once brined, remove and pat dry. Score the salmon skin, season it and leave to one side.
- To make the dashi (stock), bring 500ml of water in a pot to boil. Once boiling, add 10g of dashi powder and turn off heat once dissolved.
- Bring a pot of water to boil and blanch the spinach for 20 seconds and immediately place in ice water. Squeeze spinach and remove water.
- Cut the broccoli into smaller pieces and steam them for about 8-10 minutes or until soft.
- To make the broccoli and spinach ragu in a blender, add 200g of steamed broccoli, 100g spinach, 50g dashi, 50g milk, 15g white miso, 100g cream and blend until smooth. Season to taste with lemon juice and salt. Keep warm.
- Pan sear the salmon skin side down on high heat to get crispy skin. Turn off the heat and flip the salmon and let it cook on meat side until it comes to medium rare, and let it rest for at least 5 mins.
- To make the beurre blanc sauce in a saucepan add 20ml of white wine and 20ml of white wine vinegar and reduce it to 70% of its original volume. Add 100ml dashi and 30g cream and simmer until reduced by 20%. Slowly incorporate 60ml of cold butter cut into small cubes.
Season to taste with salt and lemon juice.
- Before serving the dish, grill asparagus and kailan until slightly charred and cooked through. Cut them super thinly and fold them into the broccoli and spinach ragu sauce and serve immediately.
To serve the dish, place a generous serving of the vegetable ragout mixture on a plate, top with a portion of salmon and drizzle the beurre blanc sauce over the top.
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