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Recipe - Miso-lemongrass Crusted Salmon, Rice Paper Mango Salad and Scallion Oil

Main ingredients:

• 270 gm salmon (sliced into even cubes −3 per portion)
  
• 8 gm keta (salmon caviar)
• 2 ml olive oil
  
• Micro-cress salad

Miso cream

• 20 ml miso paste
  
• 100 ml whipping cream
  

Bring cream to the boil and mix in the miso paste. Leave to cool.

Mango sauce

• 80 gm mangoes
  
• 4 gm sugar
  
• 20 ml white wine
  
• 2 ml lime juice

Mix all ingredients and liquidize. Pass through a fi ne sieve.

Miso, lemongrass and crispy prawn crust

• 25 gm miso paste
• 2 gm kaffi r lime leaf
• 5 gm lemongrass
• 20 ml groundnut oil
• 20 gm deep-fried dried prawns
• 60 ml water

Chop the prawns and slice the lemongrass fi nely. Mix with the rest of the ingredients and blend to form a smooth paste. Use this to marinate the salmon for four hours before frying.

Mango salad and rice paper roll

• 40 gm avocado, fi nely diced
• 80 gm ripe mango
• 2 gm spring onion
• 1 gm red chill
• 20 ml lime skin and juice
• 3 ml olive oil
• 1 gm chopped chives
• 2 gm chopped coriander
• Salt
• 4 pieces rice paper

Slice the avocado and mango into small cubes and add the rest of the ingredients. Soak the rice paper in a warm water to soften, and pat dry with a clean cloth. Lay fl at, and spread with the mango salsa to make fl at rolls.

Scallion oil

• 20 gm of green onion leaves
• 1 ml extra virgin olive oil
• 5 gm Madras curry powder
• Salt

Heat the oil and add the sliced green onion leaves, curry powder and a pinch of salt. Liquidize and wrap in a muslin cloth. Leave to strain overnight.

To assemble the dish, put the mango rolls in the middle of the plate, paint the miso sauce in straight lines on both sides and arrange the keta caviar at both ends. Put the fried salmon on top of the rolls. Sprinkle with mango sauce, scallion oil and micro-cress salad. Garnish with fried lemongrass and julienne of spring onion.