Beet Kvass Poke with Verlasso Salmon
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with Verlasso and FOH.
POKE
INGREDIENTS
- 2 ea. 6 oz. Verlasso salmon filets
- 1-2 cups Beet kvass (or enough to cover)
METHOD
- Marinate filets in beet juice overnight.
- Strain liquid and dice right before serving.
POKE MARINADE
INGREDIENTS
- 1 cup Soy sauce
- 1/2 cup Beet kvass
- 1 tbsp. Rice vinegar or lime juice
- 1 tsp. – 1 tbsp. Sesame oil (or to taste)
- 1 ea. Sprig of green onion, finely sliced
- 2 ea. Garlic cloves, minced
- Splash of soy sauce
- 1 tbsp. Toasted sesame seeds
METHOD
- Combine all together and let sit over night.
LOMI LOMI
INGREDIENTS
- 1 ea. 4 oz. Verlasso salmon filet, 2 days cured (salt, sugar) brunoise
- 2 ea. Romano tomatoes, brunoise
- 1 ea. Shallot, brunoise
- 1 tbsp. Cilantro, chopped
- 1 ea. Avocado, sliced thin length wise
METHOD
- After cure, rinse and dice salmon.
- Toss with ingredients up to cilantro.
- Slice avocado and place on cater wrap.
- Gently place a line of lomi lomi down middle.
- Roll into roulade. Refrigerate and slice cold as desired.
POI
INGREDIENTS
- 1 ea. Taro/ Purple Yam
- 2 oz. Butter
- Water/ fish or vegetable stock (enough to cover)
- 1 tsp. Fish sauce
METHOD
- Peel and cook yam.
- Puree with butter, fish sauce, and enough liquid to achieve desired consistency.
- Salt to taste.
PLATING METHOD
“I prefer to mix the protein with the poke marinade right before serving.” – Chef Mikel Anthony
- Toss with a little furikake of choice (Japanese rice seasoning) and some seaweed salad.
- Finish with some Fresh Origins micro shiso.
This post brought to you in partnership with Verlasso Salmon.
