A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Kristian San’s Japanese Fusion Feast

INGREDIENTS:

WASORBET
2-3 tsp wasabi paste
2 X small cucumbers
1/2 clove of garlic
125 liquid glucose
200ml water
zest and juice of one lime
juice of one lemon
1/2 tsp salt
1 egg white
shiso leaf
PICKLED BEETROOT SLICES
2 beetroots
250ml rice wine vinegar
125g sugar
250ml water
30g salt

SEARED SASHIMI TUNA
6 thick fresh tuna steaks
sesame seeds
sesame oil

POACHED SALMON ON SOBA NOODLES WITH AVOCADO
3 big salmon fillets Cut in half to make 6 serves
2 packets Soba Noodles
1 small cucumber – cut into pieces
2 x spring onions
coriander – chopped
2 limes cut in slices
sauce
4 tbsp lime juice
2 tbsp tamari
4 tbsp castor sugar
1 tbsp sesame oil
2 tbsp ginger – finely shredded
water
pepper corns
mirin
bay leaves
avocado

PICKLED VEGETABLES 4 WAYS
1 carrot finely sliced on mandolin
1 small cucumber chopped
1 bunch of enokitake mushrooms
1 red chilli deseeded and finely sliced
tamari
rice wine vinegar
mirin
umeboshi – japanese plumb vinegar
soy sauce
sugar
salt
water
2 slices slice of beetroot from above

METHOD:

PICKLED VEGETABLES 4 WAYS
Prepare the pickles the night before.
In one jar put in the sliced carrot. In a saucepan heat 4tbsp soy, 8tbsp rice wine vinegar, 1tbsp mirin, 1tsp salt, 1 1/2 tbsp castor sugar and 8 tbsp water until combined. Mix well and place, pour into the jar and put in the fridge over night.
In another jar place the cucumber & chilli. Combine 8tbsp rice wine vinegar, 1tsp salt, 1 1/2 castor sugar, 8tbsp water in saucepan and heat until combined. Pour into jar and put in fridge overnight.
Place a handful of enokitake mushrooms in a bowl. Then, in a saucepan combine 8tbsp umeboshi, 8tbsp water, 10ml mirin, 1tsp salt, 1 1/2 castor sugar over heat. Once combined well, pour into bowl and put in 2 slices of beetroot. use a small plate to keep mushrooms submerged and put in the fridge for at least 4 hours.
Place another handful of enokitake in a bowl. In a saucepan combine 8tbsp rice wine vinegar, 4tbsp tamari, 1 1/2 castor sugar, 1tsp salt, 8tbsp water in saucepan over heat. Pour into bowl, use small plate to keep mushrooms submerged and put in fridge for at least 4 hours.
to serve place a small bunch of each pickled vegetables evenly spaced on a plate.

POACHED SALMON ON SOBA NOODLES
cook soba noodles in boiling water for 4 minutes, remove from heat, drain and place in cold water.
in a mixing bowl combine the sauce ingredients, then toss in soba noodles, cucumber, spring onions and coriander and mix really well.
heat water, pepper corns, mirin and bay leaves in skillet for 10 minutes and the poach the salmon fillets for no more than 3 minutes. you want the fish to be almost raw.
serve the noodles in a bowl with salmon & slice avocado on top with a slice of lime.

PICKLED BEETROOT SLICES.
slice the raw beetroots very finely on a mandolin. if you like yo can cut vertical sides for effect. place slices in a large bowl.
add boiling water, vinegar, sugar and salt and put in fridge for at least 4 hours. Once pickled place three slices on each plate.

SEARED SASHIMI TUNA
lightly toast sesame seeds in a pan and remove from heat before they burn. set aside on a dinner plate.
sear the tuna steaks on a hot pan with sesame oil. no more than 1 minute each side and remove from heat.
pad each side of the steak in the sesame seeds and slice very finely. place tuna slices evenly on plate next to beetroot slices.

WASABI SORBET
mix glucose and water in a saucepan over gentle heat until well combined. while this is happening blitz chopped cucumber, grated garlic, lime zest, both juices and salt in a food processor. Push mixture through a fine meshed sieve and and add liquid to glucose mixture. take the pan off the heat and mxi in wasabi paste. the amount will depend on how much heat you’re after. don’t be shy, the combination of cold temperature and hot spice is the point of the dish. cool to room temperature.
whisk the egg white until firm and fold into the liquid until fully incorporated.
then place mixture into cream machine – we use a kitchen aid – and follow instructions. when ready the sorbet will be quite soft. you can put it in the freezer for an hour or so to firm up more if required.
place spoonful of sorbet on one shiso leaf on each plate and serve.

Consume with good quality saki.

BANZAI!

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