Salmon and Scallop Turrets with Salicornes (Tobias Wegener)

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Salmon and Scallop Turrets with Salicornes (Tobias Wegener)

The perfect salmon and scallop turrets with salicornes (tobias wegener) recipe with a picture and simple step-by-step instructions.

  • Oil for deep-frying
  • 1 packet Spring roll dough
  • Salt
  • 1 Pc. Tomato
  • 0,5 Pc. Papaya
  • 300 g Salmon fillet
  • 4 tbsp Olive oil
  • 2 Pc. Sprigs of mint
  • 6 Pc. Coriander sprig
  • 1 Pc. Chili
  • 1 shot Ponzu sauce
  • Salt
  • Pepper
  • 1 Pc. Onion
  • 4 tbsp Rice flour
  • 2 tsp Miso powder
  • 1 tbsp Mustard
  • 1 tbsp Vinegar
  • 1 Pc. Egg
  • 1 Pc. Lime
  • 100 ml Sunflower oil
  • Salt
  • Pepper
  • 2 tbsp Miso paste
  • 1 Handful Salicornes
  • 1 shot Apple Cider Vinegar
  • 2 shot Olive oil
  • 1 Pc. Spring onion rod
  • 1 Handful Peanuts
  • 8 Pc. Scallops
  • Soy sauce
  1. Put peanuts in a pan and roast in the oven at 200 degrees.
  2. Cut the tomato crosswise and blanch in hot water. Rinse in cold water and peel off the skin. Quarter and core. Cut the pulp into small cubes, season with a dash of Ponzu.
  3. Cut papaya into fine cubes, add a teaspoon of the seeds with the cubes to the tomatoes. Cut the salmon into fine cubes, finely chop the coriander and mint and add everything to the tomato-papaya salad. Add olive oil and season with chopped chilli, salt and pepper.
  4. Bake the spring roll batter in the deep fryer until crispy. Then let it dry on kitchen paper and season with salt.
  5. Cut the onion into thin slices and turn in rice flour. Bake until crispy in the deep fryer, degrease on kitchen paper and season with miso powder.
  6. Briefly toss the salicornes in the hot pan, dress with apple cider vinegar and olive oil, add finely chopped spring onions. Chop the roasted peanuts and add them as well.
  7. Put the mustard, vinegar, egg, oil, salt and pepper in a tall container and mix into mayonnaise with a hand blender. Season to taste with miso paste.
  8. Heat 1 tbsp sunflower oil in a pan. Fry the mussel meat on both sides for 1–2 minutes, deglaze with soy sauce.
  9. Place the tartar with a serving ring on the bottom of the plate, then layer a sheet of spring roll dough, then layer the scallops and salicornes.
  10. Put a wedge of miso mayonnaise on the edge and top with a roasted onion.
  11. Image rights: Wiese Genuss
salmon and scallop turrets with salicornes (tobias wegener)

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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