Ora King salmon with daikon and Champagne velouté, pickle daikon sheets, crispy salmon skin
Recipe courtesy of Kaustav Chatterjee, Executive Chef, The Club at the Strand (Naples, Fla.)
- Daikon Sheet
- daikon radish - 1 ea., about 900 gms.
- Kombu pickling liquid - 200 gms.
- Daikon and Champagne Velouté
- fish velouté sauce - 100 gms.
- white balsamic vinaigrette - 140 gms.
- daikon - 75 gms., peeled and brunoises
- mustard seed - 12 gms., boiled
- Crispy Salmon Skin
- skin of ora king salmon - 1 ea.
- Ora King Salmon
- Ora King salmon - 1 fillet
- garlic - 2 ea., peeled and smash
- rosemary - 1 sprig, fresh
- lemon - 2 wedges
- butter - 4 cubes
- water - 1 cup
- blended oil - 3 Tbsp.
Procedure for daikon sheet:
- Cut the ends off the daikon and cut it in half crosswise, using a vegetable sheeter on the thinnest settings.
- Sheet the Daikon into a long sheet. Trim off the skin side of round to make a straight edge.
- Transfer the Daikon sheets to a sous vide bag with the pickling liquid and seal tight.
- Refrigerated for at least 20 minutes but no more than 2 hours. Remove it and drain.
Procedure for kombu pickling liquid:
- Combine 30 grams kombu, 1/2 liter rice wine vinegar, 100 grams salt, 400 grams sugar and 400 grams water.
- Rinse the kombu under cold water until it's peelable. Combine the kombu with all ingredients in a large saucepan over medium heat.
- Simmer 10 minutes, chill the liquid over a ice bath and strain it with chinois.
Procedure for daikon and Champagne velouté:
- Mixed together in a mixing bowl and served chilled.
Procedure for crispy salmon skin:
- Make sure there is no remaining meat left on the skin. Fry at 320°F until crispy.
- Season with salt and pepper.
Procedure for salmon:
- Sear the salmon's belly. In a small roasting pan, put all those ingredients with seared salmon and baked at 350°F about 7-9 minutes.