Confit of Salmon with Caviar, Shrimp & Sake

Confit of Salmon with Caviar, Shrimp & Sake - Recipe Finder

Confit of Salmon with Caviar, Shrimp & Sake

confit-of-salmon-with-caviar-shrimp-amp-sake

Info

Course:
Appetizer
Prep Time:
2 1/2 Hours
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef Masters, Season 2, Episode 8, Elimination Challenge, Winner

Ingredients

Warm Salmon:

3 tablespoons Chicken Stock

Warm Salmon:

Juice from 2 Lemons

Pleasure Puree:

2 Beets

Pleasure Puree:

1 Asian Pear

Pleasure Puree:

2 Cloves of Garlic

Pleasure Puree:

2 Potatoes

Pleasure Puree:

½ cup Coconut Milk

Pleasure Puree:

1 tablespoon olive oil

Pleasure Puree:

1 tablespoon butter

Beet Potato Salad:

4 Beets

Beet Potato Salad:

4 Potatoes

Beet Potato Salad:

2 tablespoons Almonds

Beet Potato Salad:

Juice from 2 Limes

Beet Potato Salad:

1 tablespoon Mustard

Beet Potato Salad:

1 tablespoon dill

Beet Potato Salad:

½ tablespoon Miso

Beet Potato Salad:

2 cloves Garlic, chopped

Beet Potato Salad:

3 tablespoons olive oil

Raw Tuna and Shrimp:

1 tablespoon Lime Juice

Raw Tuna and Shrimp:

2 tablespoons Olive Oil

Raw Tuna and Shrimp:

1 tablespoon Pickled Ginger

Raw Tuna and Shrimp:

1 tablespoon chopped Dill

Raw Tuna and Shrimp:

Chives

Raw Tuna and Shrimp:

6 x ½ inch pieces Tuna

Raw Tuna and Shrimp:

6 Shrimps cut in half

Raw Tuna and Shrimp:

Salt & Pepper

Raw Tuna and Shrimp:

Pinch of Wasabi

Raw Tuna and Shrimp:

Pinch of Chili Powder

Warm Salmon:

(6) 4-ounce pieces of Salmon

Warm Salmon:

½ cup Olive Oil

Directions

For the Pleasure Puree:

1. Simmer all ingredients for 20 minutes. Puree and add in 1 tablespoon olive oil and 1 tablespoon butter.

For the Beet Potato Salad:

1. Roast potatoes and beets for 25 minutes, then slice into ½ inch pieces. Fold in almond, miso, mustard, olive oil, dill, garlic, lime juice and mix well.

2. Add salt and pepper to taste.

For the Raw Tuna and Shrimp:

1. Mix all ingredients well. Chop in chives. Let sit 1 hour.

2. Add in salt, pepper, pinch of wasabi and chili powder.

For the Warm Salmon:

1. Bring liquid to a boil. Let simmer.

2. Let cool down. Add in salmon and let sit for 2 hours.

3. Lift salmon out of marinade, put on a tray and roast in the oven for 6 minutes.

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