Marinated Salmon with Afghan Carrots, Charred Spring Onions, and Galangal-Carrot Mousseline

Steve Luttrell

Steve Luttrell

16th April 2013

Marinated Salmon with Afghan Carrots, Charred Spring Onions, and Galangal-Carrot Mousseline

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Marinated Salmon with Afghan Carrots, Charred Spring Onions, and Galangal-Carrot Mousseline recipe. This was one of the first spring menu items to make its way onto the menu. My intention was to take a dish that is seamingly familiar and introduce one or two ingredients that are not so typical; those two ingredients being the Dried Galangal and Aji Amarillo in the Carrot Mousseline. When initially combining the flavors of Carrot, Ginger, White Wine, and Lemon my thought process veered towards slightly sweet, bright, and almost fruity. That is where the Galangal influenced me to bolster the pungency of the puree. At this point the Mousseline developed a floral characteristic that Aji Amarillo accompanies well without being too spicy.

Ingredients

  • Marinated Salmon
  • Parsley, Chopped
  • Chervil, Chopped
  • Tarragon, Chopped
  • Marjoram, Chopped
  • Shallot, Minced
  • Lemon Zest, Minced (microplane is too fine)
  • Galangal-Carrot Mousseline:
  • 4 Carrots, chopped
  • 4 Shallots, Sliced
  • 4 Garlic Cloves, Sliced
  • 1tsp Ginger, minced
  • 1 Bay leaf
  • 1/2C White Wine
  • 1C Cream
  • ½ tsp Galangal Powder
  • ½ tsp Aji Amarillo Powder
  • 2 Lemons, Juice
  • 1 ½ tsp Salt
  • ¼ tsp Xanthan Gum
  • Afghan Carrots:
  • Shallot, minced
  • Garlic, minced
  • Vegetable Stock
  • Butter
  • Chervil
  • Bay Leaf
  • Spring Onions:
  • Whole Spring Onions, bulbs quarted lengthwise, still attached

Method

For the Marinated Salmon
Chop the first set of ingredients and toss together in a small bowl
Season portioned Salmon with Salt and fine White Pepper
Once the Salmon starts to expell it's water, Grind the Coriander Seed coursely in a mortar
Brush each side of the fillets with half Olive Oil and half Mustard Oil
Sprinkle liberally with the mixed Aromatics
For the Galangal-Carrot Mousseline:
Sweat out first set of ingredient in butter on low heat until very tender ~10 minutes
Add White Wine and cook to a sec
Add cream and bring to a boil then remove from heat
Blend mixture in vitaprep with the last set of ingredients until VERY SMOOTH
For the Afghan Carrots
Seperate the purple carrots from the orange, yellow, and white carrots
Sweat out Shallot and Garlic with Bay Leaf in butter until soft
AddVegetable Stock
Emulsify in butter until thick and rich
Correct the seasons with salt
Add Carrots to ziplock with a piece of chervil and add enough beurre fondue to cover once cryvaced
Poach at 85C for an hour
Cool carrots in Beurre Fondue
On the pick up:
Grill Salmon to rose in the middle
Warm Mousseline
Heat carrots with their Beurre Fondue then toss with Parlsey and Chive
Char spring onion under a steak weight (or heavy CLEAN pan) with neutral oil and salt
Plate