You might know all fish places, but I really doubt you are aware of all fish recipes in the world. Some recipes are very simple and easy to cook. Until someone shares them with you, you’ll never get the secrets. Yes, that’s a kind of magic.
How to properly perform never-yet-seen magic out of blue sea – this secret will be shared with you by chef Yan Nguyen.
If you are fond of both fish and experiments, if words “soya sauce” mean something to you and you’d like to understand finally the beauty of the combination fish and yogurt, then this page is definitely for you! Michelin chef’s cuisine is accurately conquering step by step square meters of you kitchen and leaves no chances for any standard and boring tastes. I promise you an exciting gastronomic adventure.
Ingredients
Method
- If the salmon was not sold as previously frozen or sushi-grade, freeze it for 7 days at −20°C (−4°F) or colder, then thaw it overnight in the fridge.
- Put the salmon in the zip-top bag with the soy sauce, sliced ginger and roughly chopped coriander.
- Press out the air so the soy covers the fish, and seal the bag.
- Lay the bag flat on a plate and refrigerate for 20 hours, turning it once halfway.
- Finely grate the lime zest and squeeze 1 tbsp of juice.
- Mix the yogurt with the lime zest and juice, the finely chopped coriander and a pinch of salt and pepper, and refrigerate.
- Lift the salmon out of the bag, throw away the marinade and pat the fish dry with paper towels.
- Cut the salmon across into 5 mm slices, using one long stroke of the knife for each slice.
- Peel and core the pear and cut it into 3 mm dice.
- Spread the yogurt sauce on four chilled plates.
- Lay the salmon slices on the sauce.
- Scatter the pear over the salmon, top with the microgreens and serve at once.
- Marinate the salmon in soya sauce with ginger and coriander for 20 hours.
- Add lime peels and juice, salt, pepper and chopped coriander to yogurt.
- Finely chop the pear.
- Slice the salmon and put on the yogurt sauce.
- Put the pear on top and decorate with micro green.
- Salmon frozen for 7 days at −20°C (−4°F) before marinating, unless it was sold as previously frozen or sushi-grade The fish is eaten raw; freezing kills parasites that wild and some farmed salmon can carry. A soy marinade does not.
- One thick centre-cut piece of 400 g instead of 100 g portions A thick piece takes the soy evenly over 20 hours; thin pieces from the tail end turn too salty.
- Soy sauce cut to 200 ml in a zip-top bag The chef's 70 g per 100 g of fish would be 280 ml; with the air pressed out of a bag, less soy covers the fish.
- Lime juice raised from 1 g to 1 tbsp 1 g is a few drops and looks like a typo; the zest still carries most of the lime flavour.
- Thick Greek-style yogurt Thin yogurt runs across the plate under the salmon.
- Microgreens can be pea shoots or small coriander leaves Many supermarkets sell microgreens, but these do the same job of adding a fresh green note.
- Pear chopped just before serving Cut pear browns within minutes.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.