Sauce, lifted by sautéed asparagus, black beans, and a pop of mint caviar. Smoky, citrus-kissed, and perfectly balanced, proof that comfort and couture can share a plate.
By Chef Faisal – Prep Time: 40mins – Cook Time: 10mins – Serves 1
Ingredients
For the creamy tomato sauce: 100 g peeled tomatoes, 30 g carrot, 5 g garlic, 10 g sliced red onion, ½ tsp sea salt, 1 pinch black pepper powder, 10 g butter, 1 tsp white sugar, 10 ml olive oil, 5 g celery sticks, 1 pinch dried basil leaves, and 1 pinch dried thyme.
For the salmon marinade: 150 g salmon, 2 pinches sea salt, 1 pinch black pepper powder, 5 ml lemon juice, and 5 ml olive oil.
For the sautéed vegetables: 4 pcs asparagus, 15 g black beans, 1 pinch sea salt, 1 pinch black pepper powder, 1 pinch Italian seasoning, and 5 g butter.
For the mint caviar: 100 ml mint juice, ½ tsp agar-agar powder, 1 g salt, 1 pinch black pepper powder, and 10 g white sugar.
For assembly: 60 g creamy tomato sauce, 150 g grilled salmon, 4 pcs sautéed asparagus, 15 g sautéed black beans, 1 tsp mint caviar, 1 fried basil leaf, and 2 slices spring onion.
Method
For the creamy tomato sauce, combine all the ingredients in a cooking pot and cook on low heat for 30 minutes. Remove from the heat and blend for 2 minutes until smooth.
For the salmon marinade, combine all the ingredients in a mixing bowl and marinate the salmon for 20 minutes. Grill on all sides for about 5 minutes.
For the sautéed vegetables, blanch the asparagus first. In a frying pan, add the butter and sauté the asparagus and black beans with seasoning for 2 minutes.
For the mint caviar, heat all the ingredients except the agar-agar in a saucepan and boil for 5 minutes. Add the agar-agar and boil for another 2 minutes. Strain the mixture and transfer it to a squeeze bottle, then cool to at least 30°C. Drop the liquid into 500 ml of chilled corn oil, drop by drop, to form caviar. Strain the oil and rinse the caviar in cold water.
For assembly, spread the creamy tomato sauce on a plate and place the grilled salmon on top. Arrange the sautéed vegetables beside the salmon and garnish with mint caviar, fried basil, and spring onion.
