John Myers
Contents
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Ingredients
Tartare:
- 200 g Salmon
- Ponzu sauce
Sashimi:
- 200 g Salmon
- 100 g Ginger
- 50 g Lemon juice
- 50 g Sugar
- 100 ml Water
- 20 g Basic texture
- 50 g Caviar
Sesame salmon with salad on green papaya:
- 200 g Salmon
- Sesame black
- Sesame
- Sesame oil
- Papaya
Instructions
Tartare:
- Cut the salmon into small cubes, put it in a glass and pour / fill up with 25 ml sauce.
Sashimi:
- Extract the juice from the ginger. Mix sugar and water with lemon juice. Add basic texture and puree with a hand blender. Put in an ice cream maker and freeze. Cut the salmon into wafer-thin slices. Garnish with a ginger sorbet. Place fly fish caviar on top.
Sesame salmon with salad on green papaya:
- Cut the green papya into strips as small as possible. Cut the salmon into four even pieces. Fry all around so that it stays translucent inside. After frying, roll in sesame seeds and pour a little sesame oil over them.
Nutrition
Serving: 100gCalories: 262kcalCarbohydrates: 45.5gProtein: 8.3gFat: 4.5g
