Verlasso Salmon wrapped in a fig leaf with basmati rice, fig mostarda, and olives.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Verlasso, Wusthof, and FOH.
Rice
INGREDIENTS
- Chopped Olives
- 1 ea. Cardamom pod
- 1/2 tbsp. Turmeric
- 1/2 tsp. Cumin
METHOD
- Before cooking add cardamom, cumin, and turmeric.
- Cook rice in a rice cooker according to package instructions.
- Mixed with chopped olives when cooked.
- For an extra kick add in a little olive juice.
Salmon
INGREDIENTS
- Salt
METHOD
- Wrap and steam 4-5 minutes or until desired doneness.
Fig Mostarda
INGREDIENTS
- 4-8 ea. Figs, sliced
- 1/2 cup approx. Whiskey
- 1/2 cup approx. Sugar
- 1 tbsp. Whole grain dijon
METHOD
- Place figs and whiskey into a small sauce pan.
- Set alcohol on fire until it burns off.
- Add sugar and mustard and cook until break down into puree/ chutney like texture.
