WORLDCHEFS – GLOBAL CHEFS CHALLENGE ASIA
NEW ZEALAND SALMON ROULADE MISO CURED BELLY, SCALLOP AND SHICHIMI SPICE Pan Roasted Halibut, Apple-Rose Scallop Ceviche, Fennel and Sea Herbs | Wasabi rice cracker, Yuzu Dressing. Presented by Matt Weller – Winner Global Chefs Challenge Pacific Rim
YUZU DRESSING
100ml Yuzu Juice 80ml Orange Juice 60ml Extra Virgin Olive Oil 1gr Sea Salt 5gr Xantham Gum In a small cylinder shaped container, place the yuzu juice, orange juice, sea salt and blend with a small hand held blender until combined. Slowly drizzle in the mandarin extra virgin olive oil while blending. Add the xantham gum and continue to blend until the mixture is thickened and emulsified. Place the yuzu dressing into a small container, cover, and reserve refrigerated until needed.
WASABI MAYONNAISE 50gr Kewpie Mayonnaise 6gr Wasabi O Paste 1gr Sea Salt 5ml Herb Oil
In a small mixing bowl, place the kewpie mayonnaise, wasabi o paste and whisk until combined. Slowly add the Herb Oil and whisk until combined. Season the mayonnaise with the salt. Place the wasabi mayonnaise into a small squeeze bottle and reserve refrigerated until needed.
RICE CRACKER 1 Rice Paper 4gr Yuzu Glitter 1gr Wasabi Salt
Preheat a deep fryer to 180°C. In a small bowl, combine the Yuzu Glitter, and Wasabi salt. Place the rice paper into the fryer and cook for 2 minutes each side until puffed and crisp. Season the rice crackers with the Yuzu and Wasabi dust. Break the rice crackers into even sized free form shapes. Reserve at room temperature until needed.
MISO AND WHITE SOY CURED SALMON BELLY 5gr White Miso Paste 25ml White Soy Sauce 1gr Sea Salt 10ml Water
Using a Blue coloured chopping board and a sharp knife, carefully remove the skin and membrane from the salmon belly and cut the belly into a fine dice. Place the Salmon belly into a small container, cover and reserve until needed. Place the other ingredients into a small mixing bowl and bring together with a whisk until combined. Generously mix the diced salmon belly into the cure, cover and allow to cure in the refrigerator for 15 minutes. With a slotted spoon, remove the belly from the cure and reserve until needed.
SALMON ROULADE
100gr New Zealand Salmon 80gr Scottish Scallops 17ml Anchor Cooking Cream 2gr Shichimi Spice 20gr Diced Miso Cured Belly (Recipe Above) 15gr Salt 375ml Water 7.5gr Icing Sugar 1 Konbu Sheets Preheat an emersion circulator and water bath to 43°C. In a small container, add the water, icing sugar, salt and mix until dissolved. Using a Blue chopping board, trim the shoulder loin off the Salmon fillet. Add the trimmed Salmon loin to the brine, cover and allow to cure in the refrigerator for 20 minutes. Place the Scallops into a small hand held blender and blend until coarsely chopped. Add the cream and blend until smooth. Pass the scallop mousse through a fine drum sieve over a double iced mixing bowl. Add the diced miso cured belly, mix until combined, check seasoning and place the mousseline mixture into a piping bag. Remove the salmon loin from the brine and pat dry. Lay out the konbu sheet and place the salmon onto the sheet and then pipe the scallop mousseline a roll to form a roulade. Wrap well with cling film and place in a water bath at 43°C for 25 minutes. Remove and place into an ice bath and chill. When completely chilled, portion ready for service and reserve refrigerated.
PAN ROASTED HALIBUT 120gr Sterling Halibut 375ml Water 15gr Salt 7.5gr Icing Sugar
In a small container, combine the water, salt, icing sugar and mix well. Portion the Halibut into 6 even portions. Place the Halibut portions into the brine and allow to cure for 20 minutes. Remove the Halibut from the brine and pat dry. Place the Halibut into a suitable container, cover and reserve refrigerated until needed.
26 WORLDCHEFS MAGAZINE
APPLE ROSE SCALLOP CEVICHE 2 Scottish Scallops 20ml Apple Rose Vinegar 1 Eshallots 20ml Sesame Oil 2gr Sea Salt
Using a knife cut the eshallots into a fine bruinoise. In a small mixing bowl, place the apple rose vinegar, eshallot bruinoise, sesame oil sea salt and combine with a whisk. Place the ceviche dressing into a suitable container and reserve refrigerated until needed. Using a blue coloured chopping board, slice the scallops in half horizontally to yield 6 round pieces. Place the scallop slices into a suitable container and reserve refrigerated until needed.
BABY FENNEL SALAD 14 Pencil Fennel 30ml Lemon Juice 30ml Chardonnay Vinegar 2gr Caster Sugar 1gr Sea Salt 100ml Olive Oil
In a medium sized mixing bowl, add the lemon juice, chardonnay vinegar, sugar, salt and whisk until combined. Trim the stalks off 12 of the pencil fennel. Using a knife, thinly slice the 12 fennel bulbs so that the fennel slices resemble a v shape. Add the sliced fennel to the marinade, mix well, transfer into a suitable container, cover and reserve in the refrigerator until needed. With the two remaining pencil fennel, using a mandolin, thinly slice the fennel length ways starting at the core end and store in a container with enough iced water to cover the slices. Reserve refrigerated until needed.
GARNISH
6 Micro Radishes 1 Watermelon Radishes 24 Fennel Fronds 6 Sea Bananas 6 Baby Samphire