Slow Poached Togarashi Salmon - Hawaii News Now - KGMB and KHNL

Slow Poached Togarashi Salmon

Slow Poached Togarashi Salmon

Marinade Ingredients
10 fl oz Extra Virgin Olive Oil
1 tbsp Lemongrass, grated fine
1 tbsp Ginger, grated fine
1 tbsp Garlic, chopped fine
2 tbsp Cilantro, chopped fine

Combine all ingredients and reserve.

Togarashi Sugar Ingredients
2 tsp Togarashi Seasoning
2 fl oz Brown Sugar
2 fl oz Granulated Sugar
Salt and Pepper  to taste

Combine all ingredients and reserve.

Salmon Ingredients
6 each Salmon Filet (6-7 oz wt)
Cryovac machine and bags
2 oz per portion Fish Marinade

Cut cryovac bags large enough to fit your salmon filet.  Place marinade and salmon into bag, seal and remove all air using the cryovac machine.
NOTE- A zip lock bag may be substituted, insure to use the freezer bags due to the increased bag thickness.

Lemongrass Beurre Blanc Ingredients
2 cup White Wine
4 fl oz Champagne Vinegar
1 tbsp Chopped Shallots
1 stalk Lemongrass Stalk, rough cut
Juice from 1 lemon
1 cup Heavy Cream
1 pound Unsalted Butter (Room temperature)
Salt to taste
White pepper to taste
Zest of lemon
1 stalk Lemongrass, fine grate

Use a micro grater to zest rind of the lemon and 1 stalk of lemongrass, reserve.  Dice 1 peeled shallot & 1 stalk of lemongrass, reserve.  In a saucepot over medium heat, combine white wine, champagne vinegar, chopped shallot, chopped lemongrass and juice of 1 lemon.  Reduce by half. Add in cream and reduce over medium heat until the liquid thickens.  Remove from heat and fold in tempered butter slowly.  Season with salt, pepper, grated lemongrass and lemon zest.

Kahuku Sea Asparagus Hash Ingredients
4 oz wt.Kahuku Sea Asparagus
10 oz wt Okinawan Sweet Potato, cooked and diced ½"
3 ears Kahuku Corn, cut from husk
2 each Red Bell Pepper, diced ½"
10 oz wt Edamame (soy bean)- Shelled
2 tsp Garlic- Chopped
2 fl oz Olive Oil
2 fl oz Vegetable Stock
Salt & Pepper to taste
Use a sauté pan over medium heat & add in olive oil, garlic, and all vegetables. Sauté; add in vegetable stock, season with salt and pepper & center mix on each plate. 

Put it all together
Prepare salmon by marinating each filet with 2 fl. oz. of marinade and seal in cryovac bag.  Place sealed fish filet into a steamer or pot of simmering water.  Cook for 4-5 minutes, or until an internal temperature of 120 degrees is achieved. Sprinkle the sugar crust on to the topside of the salmon filet, caramelize with torch or broiler.  Place onto prepared hash; circle the plate with the lemongrass Beurre blanc.

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