Soaked in rich, miso flavour, these salmon bites are finished with a crunchy texture and a hint of citrus tang. Served atop a refreshing fennel, apple and pumpkin salad. Complete this elegant dish with lobster dressing and a velvety Hollandaise sauce. There's nothing not to love!
Miso-marinated crispy salmon bites
Ingredients |
Method |
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2 tbsp Essential Cuisine Asian miso broth paste 4 tbsp Filippo Berio Mild and Light olive oil 400g of salmon fillet 200g panko breadcrumb 10g fresh thyme Zest of 1 lemon and lime |
Mix the Essential Cuisine Asian miso broth paste with the Filippo Berio Mild and Light olive oil. Cut the salmon pieces into bite size chunks and ensure all pin bones have been removed. Place into the marinade and allow to infuse for a minimum of 3 hours. Mix the lemon and lime zest with the panko, Sosa Airbag grainy potato and thyme with some seasoning. Remove the salmon pieces from the marinade and roll in the panko and air bag mix. Pre-heat the fryer, place the pieces in the hot fat and cook until golden brown. |
Fennel, apple, and pumpkin salad
Ingredients |
Method |
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1 bulb of fennel 1 tsp tarragon 1 tsp chervil 1 tsp dill 1 lime 1 tsp Filippo Berio Mild and Light olive oil 1 apple, grated Salt Black pepper 30g pumpkin seeds |
Use a mandolin or sharp knife to finely slice the fennel. Grate the apple. Put in a bowl and add the tarragon, chervil, dill, and a squeeze of lime. Add the Filippo Berio Mild and Light olive oil and season with salt and pepper. Toast the pumpkin seeds and add to the salad. Mix well. |
Assembly |
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Place the Essential Cuisine lobster glace in a squeeze bottle and circle on the base of the plate. Place the salad in the centre, and dot it with ricotta cheese. Place the hot salmon bites on top of the salad and drizzle with the Essential Cuisine Hollandaise sauce to complete the dish. |
