Gastronomic Celebration

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!


Salmon Ceviche

  1. Slice the salmon into thick pieces, refrigerate.
  2. Heat the olive oil in a pan, add garlic, and slow fry until the oil is fragrant.
  3. 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

  1. Heat the olive oil in a pan, add the fish trimming, onion, chopped fennel and chopped garlic. Fry to soften the vegetables.
  2. Lower the heat, add flour and butter, stir to mix and cook the flour through.
  3. Add the cream and heat it through.
  4. Pour the mixture into a blender, blend to smooth, sieve the sauce and set aside.
  5. Season the fillet with salt and pepper before frying.
  6. 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.
  7. Blanche garlic chive and asparagus, set aside.
  8. Heat the sauce, drizzle over the fried fish and top with garlic chive, lemon, asparagus and the umibudo seaweed.


Salmon Confit & Cranberry Chutney

  1. 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.
  2. 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.
  3. Cook for 8-10 minutes. Keep checking with a thermometer that the temperature doesn’t go above or much lower than 37◦c.
  4. To make the mixed herb salad, toss them with the cranberry, olive oil, lemon juice, salt and pepper.
  5. 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
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