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Pea cream and salmon tataki

Name: Pea cream and salmon tataki
Ingredients: 1kg Garden peas puree Ardo; 250g Turnip cabbage strips Ardo; 250g Edamame soy beans Ardo; 250g Garden peas extra fine Ardo; 100g Ginger diced Ardo; 1kg salmon fillets; 2.5dl corn oil; 2dl soy sauce; 50g sesame seeds; knob of butter; dash of olive oil; salt and pepper

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Serves 10

1kg Garden peas puree Ardo
250g Turnip cabbage strips Ardo
250g Edamame soy beans Ardo
250g Garden peas extra fine Ardo
100g Ginger diced Ardo
1kg salmon fillets
2.5dl corn oil
2dl soy sauce
50g sesame seeds
knob of butter
dash of olive oil
salt and pepper

Allergens

Soy, Gluten, Milk, Sesame, Fish

Preparation

Warm up the corn oil to around 60°C. add the ginger and remove from the heat. Cover and let infuse (the longer, the better).
Cut the salmon into the desired shape and marinate them with the ginger oil and soy sauce. Cover and set in the fridge for 2 hours.
Stew the turnip cabbage, soy beans and garden peas in some butter and season.
Heat the garden peas puree in a pot and finish with some olive oil. Season with salt and pepper
Roast the sesame seeds in a dry frying pan until golden brown.
Heat a pan over the fire and fry the salmon marinated in ginger oil - without extra fat - for a very short time.
Cut the salmon into pieces.
Put everything on a nice place and put some marinade over the dish.
Finish with the roasted sesame seeds.

Pea cream and salmon tataki

Serves 10

Allergens

Preparation

Ardo products used in this recipe

Garden peas extra fine

Garden peas puree portions

Diced ginger

Kohlrabi strips

Edamame soy beans (Mukimame)

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