Salmon Tempura Roll With Mirin Leeks, Wasabi Oil And Soy Syrup

Recipe Ingredients

4		Leeks, white only - julienned
1 tablespoon	15ml	Clarified butter or neutral oil
1/3 cup	78ml	Mirin
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Whole butter
4		Salmon paillards - (3 oz ea)
4		Nori
2 cups	320g / 11oz	Rice flour
		Soda water
		Vegetable oil - for frying
		Toasted sesame seeds - for garnish
		Gari, pickled ginger - for garnish
		Wasabi Oil
1/2 cup	118ml	Wasabi powder
1 tablespoon	15ml	Mirin
1 teaspoon	5ml	Sugar
		Water
1/2 cup	118ml	Neutral oil
		Soy Syrup
2 cups	474ml	Thin soy sauce
1/2 cup	80g / 2.8oz	Brown sugar
1		Lime - juiced

Recipe Instructions

Heat pan and saute leeks. Do not caramelize, keep them white. Deglaze with mirin and reduce all liquid. Toss in butter and check for seasoning.

Lay salmon paillard to cover 2/3 of nori sheet. Lay cooled leeks on salmon and roll. Save 1/4 of the leeks for plate up. In a stainless steel bowl, whisk soda water into rice flour until a paint consistency is achieved.

Heat oil to 375 degrees. Dip roll into tempura and fry until golden brown. The salmon should end up medium-rare at most!

Wasabi Oil: In a stainless steel bowl, whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil.

Soy Syrup: Combine all and reduce at a simmer until a syrup is achieved, 70 to 80 percent reduction.

Slice tempura on the bias and some straight cuts. Zigzag wasabi oil and soy syrup on the plate. Place small mound of leeks and surround with slices. Garnish with sesame seeds and ginger.

This recipe yields 4 portions.

ADDITIONAL PLATE UPS:

Salmon carpaccio with truffle oil and shiitake chips

Salmon and caviar parfait

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

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