Cooking is the celebration of living. As a chef, we have responsibility to cook the best, not just for the people who enjoy it but for maximizing the use of the products as well. A simple fillet of fish can create many versatile dishes. We can crisp the skin to make fish crackers, simmer the bone and trimmings for a stock or a veloute. The method of cooking varies as well: it can be raw, cured, confit or simply pan-fried. This concept of “using the whole” concentrates on eliminating the waste and generating more food to celebrate the uprising number of world population. Long live the longevity!
- Slice the salmon into thick pieces, refrigerate.
- Heat the olive oil in a pan, add garlic, and slow fry until the oil is fragrant.
- Add orange juice, lime juice, bell pepper, salmon slices and cubed melon, and refrigerate until serving. Season with salt and pepper.
Salmon with Fennel Veloute
- Heat the olive oil in a pan, add the fish trimming, onion, chopped fennel and chopped garlic. Fry to soften the vegetables.
- Lower the heat, add flour and butter, stir to mix and cook the flour through.
- Add the cream and heat it through.
- Pour the mixture into a blender, blend to smooth, sieve the sauce and set aside.
- Season the fillet with salt and pepper before frying.
- Heat flour and butter to medium-high heat. Add the fish skin-side down, fry for 3 minutes then flip to the other side for another 3 minutes. Flip one more time. Baste the flesh side with hot oil so the flesh will be browner.
- Blanche garlic chive and asparagus, set aside.
- Heat the sauce, drizzle over the fried fish and top with garlic chive, lemon, asparagus and the umibudo seaweed.
Salmon Confit & Cranberry Chutney
- To make the chutney, heat a pan to medium heat, add the vinegar, add the cranberry, bring to boil, then simmer to soften the dried fruit. Reduce the vinegar down until dry.
- To confit the salmon, warm the olive oil and garlic slices in a pot, bring it to 37◦c, then add the salmon into the pot, making sure it’s lying flat.
- Cook for 8-10 minutes. Keep checking with a thermometer that the temperature doesn’t go above or much lower than 37◦c.
- To make the mixed herb salad, toss them with the cranberry, olive oil, lemon juice, salt and pepper.
- To serve, place the salmon confit down, season with salt and pepper, then top with the cranberry chutney and mixed herb salad.
Text by Nateampai Sarakosass / Photos by Rachapant Sukrattanachaikul
See more fascinating dishes in: digital.bookkurry.com/dishes/lt/lifestyle/issue_70#page/56