CONFIT OF SALMON
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Dammika Herath
Lloyd Aleta
Nestled on the banks of Deira Creek and built in 1975, the Radisson Blu Hotel, Dubai Deira Creek is well known for its superior hospitality and convenient location, and of course, its unparalleled cuisine. Represented by Dammika Herath & Lloyd Aleta.
- Sub Category Name
Combo
Appetisers
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Salmon Confit- 100g salmon
- 3 juniper berries (crushed)
- 150ml duck fat
- Rock salt, to taste
- 1 onion slice
- Crispy fried bacon
- Sakura leaves
- 50g green peas
- 30g avocado
- 1 Leaf basil
- 1 tbsp Japanese mayonnaise
- 1 tsp sake-wasabi
- 1/2 tsp soya sauce
- Potatoes
- Water
- A few threads of saffron
Methods and Directions
Salmon Confit- Marinate salmon with rock salt.
- Flavour duck fat with onion, juniper berries and onion.
- Poach salmon at 52°C 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).
- Cut the potato into correct shape and boil in saffron water until done.
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