A wonderful dish from MasterChef Ireland 2012
Ingredients
- 1 large salmon fillet
- 2 tblsp vegetable oil
- 0.5 red onion
- 1 large clove of garlic
- 1 tsp fresh coconut
- 1 tblsp dark soy sauce
- 1 tblsp sugar
- 0.5 tblsp lime juice
- 0.5 tsp sesame seeds (toasted)
- 0.5 tsp desiccated coconut (toasted)
- 1 egg yoke
- 250 ml light olive oil
- 0.5 tsp dijon mustard
- 2 tblsp lime juice
- 1 lime rind
- salt
- white pepper
- 2 tblsp lime juice
- 2 tblsp fish sauce
- 1 tblsp sugar
- 1 tsp chopped shallots
- 0.5 dried red chilli
- white pepper
- 0.5 pink grapefruit segmented
- small handful of mint
- small handful of coriander
- small handful of lettuce
- 1 tsp frozen fresh coconut (toasted)
- 1 tsp desiccated coconut (toasted)
- 1 tsp sesame seeds (toasted)
- 2 oz plain flour
- 2 oz cornflour
- 4 oz cold sparkling water
- 1 tsp salt
- white pepper
- 2 tsp desiccated coconut
- 2 tsp sesame seeds
- 3 tblsp sesame oil
- 1 tsp dark soy sauce
- 1 tsp lime juice
- 0.5 tsp desiccated coconut (toasted)
- 0.5 tsp sesame seeds (toasted)
- white pepper
Method
- Thinly slice garlic
- Thinly slice onion
- Finely chop shallot
- Zest 2 limes
- Juice 5 limes
- Segment grapefruit
- Wash lettuce and herbs
- Lightly tear mint and coriander
- Toast coconut and sesame seeds in small dry frying pan
- Toast fresh coconut in small dry frying pan
Method
- Cut a large cube from the thickest part of the salmon with skin on
- Remove skin
- Cut three thin slivers lengthways and lay directly on serving plate
- Divide the remainder into two equal sized salmon goujons
- Season salmon skin and all pieces with sea salt and small amount of white pepper
Method
- To a small mixing bowl add 1 egg yoke, ½ tsp of dijon mustard, a pinch of salt and pepper and 1 tbsp of lime juice
- Beat the ingredients until pale
- Slowly add oil to the egg mixture until all is incorporated
- Add zest of 1 lime and salt and pepper to taste
- Cover with cling film and put in the fridge
Method
- In small bowl combine: 2tbsp lime juice, 2 tbsp fish sauce, 1 tbsp sugar, 1 tsp of chopped shallots, 1 tsp of chopped chili, ½ tbsp of coconut (toasted) and ½ tsp of sesame seeds (toasted)
- Season with white pepper to taste
Method
- Heat sesame oil in small fry pan until shimmering – 3 mins
- Spoon over salmon on serving pate
- Drizzle tsp of dark soy sauce on salmon
- Drizzle tsp of lime juice on salmon
- Sprinkle sesame seeds and coconut
Method
- Combine grapefruit, coconut, sesame seeds, salad leaves and herbs in a bowl.
- Dress with salad dressing and place on serving plate
Method
- Coat salmon goujons and add to heated oil
- Cook until brown approximately. 1½ min
- Remove to plate with kitchen paper and keep in warm oven
Method
- Heat up small fry pan
- Add tbsp of vegetable oil
- Place salmon skin side down for 1½ min
- Turn and cook for 1 min
- Seal the four sides, 10 sec each side
- Remove salmon
- Reduce heat
- Add red onion and garlic to the pan with more oil if needed
- Cook for approximately three mins
Method
- Heat just under half a saucepan of vegetable oil
- Combine flour, cornflour, sesame seeds, coconut, salt, pepper and sparkling water
Method
- Add 1 tbsp of dark soy sauce, 1 tbsp of fish sauce, 1 tbsp of sugar, 1 tsp fresh coconut
- Cook until thick and syrupy
- Add lime juice
- Taste and adjust where necessary
- Place salmon back into the pan to warm through for 1 min
Method
- Add lime mayonnaise to little dish
- Place tempura salmon beside lime mayonnaise
- Place tempura salmon on plate and top with the coconut and some of the onions and garlic
- Clean plate and serve
