Recipe by Chef Bernadett Vanek
Torched Ora King Salmon Recipe w/ Shiso Panzu Pea Puree
June 3, 2021
Torched Ora King Salmon & Pea Puree
Chef Bernadett Vanek aka @BornUnderTheSun made this show stopping recipe pairing fresh local ingredients from the farmers market with sustainable Ora King Salmon from Seatopia
"Salmon and peas has always been a great pairing!"
- Chef Bernadett Vanek
Shiso garden pea puree
Cook freshly shucked garden peas with their pods and a shallot in salted water. Once it is cooked, strain and preserve cooking liquid. Move peas immediately to iced water and cooled completely. Add pea, avocado, chopped shiso leaves to blender and enough cooled cooking liquid to blend it smooth. Season with salt, yuzu juice and sansho pepper and give it a blitz.
Blending at slow-medium add olive oil to emulsify the sauce. Work fast in any situation, to keep color green. If you lose color and it is important, you an add freshly squeezed spinach juice.
"In this recipe we prepare the Ora King salmon by simply torching it, to preserve its texture and flavor. Then we pair it with different pea textures,"
- Chef Bernadett Vanek
Sautéed Snap Pea
Clean and slice snap pea on the diagonal. Heat sesame oil and saute for 30 seconds, just enough to get it caramelized a little. Immediately move to a bowl and season with yuzu juice, shiro shoyu and salt.
Pro-Tip: Fresh crunchy Pea flowers are beautiful and delicious, or if you cannot get ahold of them, pea shoots are perfect...
- Chef Bernadett Vanek
To Plate
Place a spoonful of puree on the plate, make a small dent in the middle. Spoon some of the snap pea in there and place torched salmon pieces on top. Arrange fresh pea flowers/shoots around the salmon.
"Shoyu miso marinated Ora King Salmon, pea purée, yuzu scented snap pea salad and spring blossoms!"
- Chef Bernadett Vanek
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