Sample Recipe

Nori skinned salmon with kohlrabi and sorrel salad, wasabi pea puree and soy tapioca

Make the recipe for this delicious nori skinned salmon in the convenience of your own home.

Ingredients

• 4 x 140g pieces of salmon fillet, skin on, but bones removed
• 1-2 sheets nori seaweed (cut to the same shape and size as the salmon)
• 1 kohlrabi, peeled and julienned 
• 2 teaspoons lemon juice 
• a handful of sorrel cress (or chiffonade 2-3 sorrel leaves)
• wasabi pea puree, warmed up over a pan of simmering water
• micro-greens or cress to garnish
• soy tapioca

Wasabi pea puree

• 1 knob butter 
• 1 large shallot, peeled and sliced
• 1 cup peas (frozen peas are fine to use) 
• 100ml fish stock, chicken stock or vegetable stock 
• 1 teaspoon NZ wasabi paste (if using powder then mix 1 teaspoon with 2 teaspoons water)

Soy tapioca

• 60ml tapioca
• 30ml soy sauce (use a Japanese soy rather than a Chinese thick soy)
• 30ml mirin 

Menus

• Summer Menu
• Dessert Menu
• Express Lunch

Method

• Heat the oven to 180°C. Season the salmon with sea salt and freshly ground black pepper, then press the nori against the skin, which it’ll stick to.
• Heat up a pan and add a little oil, then place the salmon in, skin side down, and cook over a moderate heat for 1 minute.
• Carefully flip the salmon over and cook for another minute on the flesh side, then again flip over again and roast in the oven for 3-4 minutes, at which point the salmon should still be pink in the middle. 
• Remove from the oven but keep it warm. While it’s cooking toss the kohlrabi with the lemon juice and a little salt and pepper.
• Just before serving toss with the sorrel.
• To serve: divide the wasabi pea puree amongst 4 warm plates then place the salad on. Sit a piece of salmon on top of that, then scatter with the micro-greens and dollop with the tapioca.

Method - Wasabi pea puree

• In a small pan sauté the shallot in the butter until translucent.
• Add the peas and stock and cook with a little sea salt until the peas are barely tender.
• Tip it into a fine sieve, reserving the liquid, and puree fine using a stick blender, adding the reserved liquid to give you a smooth puree.
• Immediately put in a bowl, resting in an ice bath, to cool it down and preserve the colour. Mix in the wasabi and season with sea salt.

Method - Soy tapioca

• Bring 500ml water to the boil.
• Rinse the tapioca briefly in a fine sieve under running warm water then add to the boiling water and cook until most of them have become transparent – anywhere from 10-20 minutes.
• Drain in a fine sieve and rinse with cold water. Place in a small bowl and add the soy and mirin.
• The tapioca will swell up and absorb the liquids, so keep stirring it occasionally. After an hour, cover and place in the fridge.

Enjoy!