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Asian Gravlox With Chayote Caviar Salad

Type: Fish
Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

4   Lemongrass stalks
6   Kaffir lime leaves
1 cup 237mlShallots
1/2 cup 118mlPeeled ginger
1/2 cup 118mlGround, toasted coriander
1/2 cup 118mlGround, toasted star anise
1/4 cup 15g / 0.5ozGround, toasted Szechwan peppercorns
1/2 cup 118mlGround, toasted fennel
1/2 cup 31g / 1.1ozGround, toasted white peppercorns
2 cups 474mlKosher salt
2 cups 396g / 13ozSugar
1   Side of salmon - skin off
  Chayote Caviar Salad
1 tablespoon 15mlMinced shallots
1 tablespoon 15mlDijon mustard
1/2 tablespoon 7.5mlThin soy sauce
2 tablespoons 30mlLemon juice
1/2 teaspoon 2.5mlFreshly-ground white pepper
3/4 cup 177mlCanola or neutral oil
2   Chayote - julienned
1/8 cup 29mlRed bell pepper brunoise
1 oz 28gOsetra caviar
1 tablespoon 15mlChive batons

Recipe Instructions

In a food processor, combine first 4 ingredients until pureed. Add spices then salt and sugar. Completely coat both sides of the salmon, tightly cover and refrigerate overnight, (minimum of 16 hours).

Thoroughly rub off cure. Slice very thin on the bias.  Chayote Caviar Salad: Combine first 5 ingredients and slowly whisk in oil. Toss 3/4 of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives.

Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette.

"CHEF DU JOUR - (Show # DJ-9306) - from the TV FOOD NETWORK"


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