Oil poached Bluehouse Salmon, fresh coconut curry, and seared baby sweet potatoes.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Bluehouse Salmon and FOH.
Salmon
INGREDIENTS
- Bluehouse Salmon
- 1 thumb size Ginger, sliced
- 5-10 cloves Garlic
- Olive oil to fill pan
METHOD
- Fill pan with olive oil just enough to place salmon in that it will cover the salmon.
- Place in garlic and ginger and bring oil to 132f and hold at that temp.
- Place in salmon filets and cook gently for 6-8 minutes or desired opaqueness.
Fresh Coconut Curry
INGREDIENTS
- 2 ea. Fresh coconuts
- 2 tbsp. Tandoori powder
METHOD
- Crack open coconuts. Keep liquid and remove flesh. Blend together (you may have to add water) and strain through a cheese cloth. (You can dehydrate pulp or use another time. I saved some of the flesh for garnish).
- Whisk with tandoori powder and place in a siphon and charge or place into a blender with the powder and blend until powder is incorporated.
- Heat gently in a pot or serve as is.
Sweet Potatoes
INGREDIENTS
- Baby sweet potatoes
METHOD
- Half and sear some baby sweet potatoes, serve with fresh coconut flesh broken up and slice chive thin lengthwise for garnish
