Chef Rafael Borbolla is busy preparing for your return and cooking up show-stopping new dishes for your dining pleasure. He has a Salmon Tataki Duo recipe to share with you this month.

Salmon Tataki Duo
Serves 1

100g salmon fillet
8g Ikura salmon roe
14g sangria lettuce
20g crab surimi
34g seaweed salad
34ml of sesame oil
4g of spring onion
10ml rice vinegar for sushi
1 avocado
10g Serrano chili
1 clove of garlic
50g mayonnaise
5g turmeric powder
2g fresh ginger
Salt and white pepper to taste

For the ponzu sauce
30ml soy sauce
2 lime wedges
3 orange wedges

Slice the salmon and reserve
Finely slice the lettuce and fresh ginger, add the seaweed, surimi, vinegar, sesame oil and season with salt and white pepper
For the ponzu sauce, mix the soy sauce with the orange and lime juice
For the aioli, mix the mayonnaise, garlic and turmeric
Arrange the seaweed salad, salmon, avocado and spring onion on a plate. Serve with ponzu and aioli sauce.

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