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Thursday, August 26, 2010

Salmon Torrefie

I use this coating sometimes to add interest to sashimi quality tuna instead of serving it raw. This gives it that extra something crunchy with heat. The ingredients for the mixture formed part of a dish I made in a cooking class in France last year where we used another type of fish. I applied it to tuna with great success and here I'm doing it with salmon just as successfully but the salmon needs to be cured first unless it is sashimi quality from a reputable fishmonger.

Coating for 2 X 200gm thick fillets of cured or sashimi quality raw salmon, pin bones removed. Use tuna as a substitute.

7gm green anis - from a health food store
7gm coriander seeds
3gm black peppercorns
9gm sea salt
10gm instant coffee granules
40g mixed red pepper berries

Whizz all the above in a mini food processor then add 20gm sesame seeds

Cut each thick salmon fillet into 2 even logs, lengthways. Roll in the mixture to evenly coat and place in a hot pan with no oil or fat. Using tongs, turn each salmon fillet so all four sides on each one change colour but the inside of the salmon remains raw.

Remove and rest the salmon for ten minutes. Slice each log of salmon into 6-8 slices per log and place 3-4 slices on each plate. Serve with micro herbs and freshly squeezed lemon and a few drops of oil. I serve it with a coffee and mango sauce now and then but perhaps wasabi flavoured mayonnaise would work well too.

Serves: 8 as a starter.

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