​Norwegian Salmon and Yellowfin Tuna

Lime leaf, beetroot cured, salmon caviar and warm “Tuturuga“ sauce


For 4 portions

Ingredients:
160 gr salmon fillet, skin off
150 gr yellowfin tuna, fillet
Optional caviar and tobiko

For Salmon:
1 pcs fresh beetroot, peeled, put in juice extractor and make jus, strained
200 gr white sugar
75 gr salt
10 gr lime leaf, finely chopped
20 gr fresh ginger, sliced
2 pcs lemongrass


Method:

1. Prepare the mixture of beetroot jus with sugar and salt. Mix well and add lime leaf.
2. Put salmon inside a small container and add sliced ginger at the bottom of salmon.
3. Pour the mixture until salmon get covered.
4. Cover the salmon and refrigerate for minimum 3 hours (12 hours would be better).
5. Alternatively, you may put all in a plastic bag - vacuumed, sealed, and refrigerated..

For Tuna:
200 gr white sugar
75 gr salt
10 gr lime leaf, finely chopped
20 gr fresh ginger, sliced
2 pcs lemongrass

Method:
• Similar with salmon, but do not use beetroot jus

Tuturuga Sauce :
100 gr candlenut, tempered
10 gr garlic
10 gr shallot
3 pcs lemongrass, bruised
1 pcs ginger, bruised
100 gr lemon basil (kemangi)
7 pcs big red chili
5 pcs fresh turmeric
1 pcs pandan leaf, tied
2 pcs turmeric leaf
1 lt fish stock
100 gr white fish, trimmed (debone)
7 pcs whole small red chili
7 pcs small green chili
2 pcs red tomato, diced (seed on)

Method :

1. Without oil, temper the candlenut until fragrant. Add garlic and shallot.
2. Put the tempered candlenut in a food processor together with chili, and turmeric. Add some water if necessary and then blend.
3. Heat up oil in a pan and add lemongrass, lime leaf, pandan and ginger.
4. Add the mixture, cook until all spices are well cooked.
5. Add fish trim and fish stock, simmer until sauce thickens.
6. Add small chili, tomato, and lemon basil.
7. Cook until the mixture has soft texture.
8. Lastly, assemble everything after you have finished the sauce and the curing process. Pour the sauce first on the plate, line up the cured salmon and tuna upon the tuturuga sauce, and top the fish with caviar and tobiko.

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