Salmon on Wasabi Purée with Ginger Sauce, Mushrooms, and Bok Choy Leaves
Main Dishes • Japanese
Description
Salmon on wasabi purée with ginger sauce, mushrooms, and bok choy leaves.
Ingredients
- Smoked haddock fillet 5 oz
- Potato 3 pieces
- Sugar 0 oz
- Ginger 0 oz
- Rice Vinegar for Sushi 0 fl oz
- Malt Vinegar 0 fl oz
- Fish Oil 0 fl oz
- Lime Juice 0 fl oz
- Oyster Mushrooms 0 oz
- Shimeji mushrooms 0 oz
- Enoki mushrooms 0 oz
- Pak choi salad 0 oz
- Soy Sauce 0 fl oz
- Ponzu sauce 0 fl oz
- Mirin 0 fl oz
- Cream 5 oz
- Butter 0 oz
- Wasabi 0 oz
- Ground Black Pepper to taste
- Salt to taste
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Julienne one young unpeeled potato (cut into thin strips), rinse off excess starch with water to prevent the potato strips from sticking while frying, then fry in a generous amount of vegetable oil in a skillet (about 100g) or in a deep fryer (at least one liter) until they turn a deep golden color, drain on a paper towel, and season with salt.
Step 2
To prepare the sauce, caramelize sugar in a skillet, then add finely chopped ginger and vinegars. Reduce the mixture by half, then pour in fish stock and lime juice, and simmer until thickened.
Step 3
For fresh oyster mushrooms, cut off the base where they are joined to separate the mushrooms. Remove the stems from the shiitake mushrooms. Separate the pak choi leaves by cutting off the roots, and rinse them all individually under running water.
Step 4
Prepare the marinade. For this, we need to mix soy sauce, ponzu, mirin, pepper, and ginger. Quickly dip the salmon fillet in the marinade, roll it around for a few seconds, and set it aside to dry.
Step 5
Prepare the purée sauce. To do this, heat cream, butter, and sea salt in a saucepan. Once the butter has melted, add wasabi and whisk thoroughly. Then, incorporate the pre-cooked and mashed remaining potatoes, mixing well once more. Remove from heat and use a silicone spatula to whip it into a smooth consistency.
Step 6
Sear the salmon for a few seconds on each side in a well-heated skillet, adding a little marinade so that the soy sauce in which the fish was marinated lightly browns the sides. Then, transfer the fillet to the oven for five to seven minutes.
Step 7
Sauté the mushrooms in a pan lightly drizzled with vegetable oil: start with the shiitake, then add the oyster mushrooms and bok choy leaves, and finally the enoki mushrooms. Next, add a little bit of the fish marinade and simmer for another ten seconds. Overall, sauté the mushrooms for about two minutes. It's important not to overdo the marinade so that the mushrooms don't become too salty.
Step 8
Spoon the puree onto a plate, place the fish on top, and arrange the mushrooms and greens alongside. Serve, sprinkling the contents of the plate with potato shavings and drizzling with sauce. Optionally, the sauce can be served separately.
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