Salmon on wasabi puree with ginger sauce, mushrooms and pak choi leaves
2 servings
15 minutes
This exquisite Japanese-style recipe combines tender salmon with aromatic wasabi puree, ginger sauce, and appetizing mushrooms. Wasabi adds a spicy kick softened by the creamy texture of the puree, while the ginger sauce with lime notes reveals a fresh citrus hint. Crispy fried potato shavings provide a crunchy finish, and bok choy leaves add a light green freshness to the dish. This composition of flavors makes it perfect for a special dinner or gastronomic delight. Its roots lie in Japanese cuisine, known for its balance of textures and aromas. This dish not only impresses with its taste but also pleases the eye with its elegant presentation, turning an ordinary dinner into a culinary masterpiece.
1
Julienne one young unpeeled potato (in thin strips), rinse off excess starch with water to prevent sticking during frying, fry in a large amount of vegetable oil (100 g is enough) or in a deep fryer (at least 1 liter) until a rich yellow color, drain on a paper towel and salt.
- Potato: 3 pieces
- Vegetable oil: 100 ml
- Salt: to taste
2
For the sauce, caramelize sugar in a pan, add finely chopped ginger and vinegar. Reduce the contents of the pan by half, then pour in fish stock, lime juice, and cook until thickened.
- Sugar: 50 g
- Ginger: 10 g
- Rice vinegar: 60 ml
- Wine vinegar: 20 ml
- Fish broth: 60 ml
- Lime juice: 5 ml
3
Cut the base of fresh oyster mushrooms where they join to separate the mushrooms. Clean the shiitake. Separate the pak choi leaves by cutting off the roots and wash each separately under running water.
- Oyster mushrooms: 15 g
- Shiitake mushrooms: 15 g
- Pak Choi Salad: 15 g
4
Prepare the marinade. For this, we need to mix soy sauce, ponzu, mirin, pepper, and ginger. Quickly dip the salmon fillet in the marinade, roll it for a few seconds, and set it aside to dry.
- Salmon fillet: 150 g
- Soy sauce: 30 ml
- Ponzu sauce: 30 ml
- Mirin: 30 ml
- Ground black pepper: to taste
- Ginger: 10 g
5
Prepare a puree sauce. For this, heat cream, butter, and sea salt in a pot. Once the butter melts, add wasabi, mix well with a whisk, add the previously boiled and mashed remaining potatoes, and mix thoroughly again. Remove from heat and whip with a silicone spatula until smooth.
- Cream: 100 g
- Butter: 10 g
- Wasabi powder: 5 g
- Potato: 3 pieces
6
Fry the salmon for a few seconds on each side in a well-heated pan, adding a bit of marinade to slightly brown the sides, then place the fillet in the oven for five to seven minutes.
- Salmon fillet: 150 g
- Soy sauce: 30 ml
7
Sauté the mushrooms in a pan lightly sprayed with vegetable oil: first shiitake, then add oyster mushrooms, pak choi leaves, and finally enoki mushrooms. Then add a little marinade from the fish and simmer for another ten seconds. In total, sauté the mushrooms for about two minutes. It's important not to overdo the marinade so the mushrooms don't become too salty.
- Shiitake mushrooms: 15 g
- Oyster mushrooms: 15 g
- Pak Choi Salad: 15 g
- Inoki: 15 g
- Soy sauce: 30 ml
- Vegetable oil: 100 ml
8
Place the puree on a plate, top with fish, and arrange mushrooms and leaves beside it. Serve, sprinkling the plate's contents with potato shavings and drizzling with sauce. The sauce can be served separately if desired.
- Potato: 3 pieces
- Sugar: 50 g