Chef Tomoko Gunji Hangartner, of La Muña restaurant at La Réserve Eden au Lac, is thinking of you during the lockdown, and especially of your stomachs.
To help you vary the pleasures in the kitchen during this difficult period, the chef gives you the recipe for her salmon tataki with honey and mustard. Shall we try it?
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Recipe of the salmon tataki with honey and mustard of Karashi Miso of Tomoko Gunji Hangartner
For 2 persons
Ingredients:
- Saku salmon approx. 200g
- salt, pepper
Miso base
- White Miso 135g
- Honey 50g
- Sake 45ml (methylated spirits)
- Hon Mirin 45ml (methylated spirits)
- Rice vinegar 43ml
- Karashi powder 30g
Topping:
Ikura Caviar, Micro Greens, Baby Beet, Ito Togarashi
Preparation:
1. Season salmon with salt and pepper. Leave for at least 5 minutes. Prepare ice water (large enough for salmon). Heat a skillet over medium heat. Seal seasoned salmon 5 seconds on each side (without oil). Put it in ice water to stop cooking (max. 5min) and remove it, wipe it with paper.
2. Mix all the ingredients of Miso base.
3. Dissolve Karashi mustard with about 1 teaspoon of lukewarm water). This can be done by mixing the Miso base, rice vinegar and Karashi mustard paste.
4. Slicing the seared salmon. Put the Miso sauce with honey Karashi mustard on the bottom of the plate, then carefully place the salmon slices on the sauce. Garnish.
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