Oil Poached Salmon With Sticky Rice And Dried Fruit Salad
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
49
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
5 cups
Olive Oil2 cups
Rice (japanese, steamed)3 cup
Mirin1 cup
Dried Cherry1 cup
Dried Blueberries1 cup
Lemon Juice1 cup
Fish Stock3 cup
Grapeseed Oil1 cup
Corn (air-dried)Directions:
1
In a saucepan, bring the olive oil up to 160 degrees
2
Add the smashed ginger, garlic and scallions
3
Take the mixture off the heat and allow it to infuse for 2 hours
4
Strain
5
Steam the rice and then season with the mirin
6
Once cooled, mix in the slivered scallions, dried in a saucepan
7
Bring the olive oil up to 160 degrees
8
Add the smashed ginger, garlic and scallions
9
Take the berries and seaweed
10
To make the sauce, bring the lemon juice, fish stock and ice wine to a boil
11
Remove from heat and blend in the grapeseed oil
12
Season with salt and pepper
13
To poach the fish, bring the poaching oil up to about 160 degrees in a deep saucepan
14
Season the salmon with salt and pepper and gently immerse the entire piece of fish in the oil
15
Allow to poach gently for about 5 minutes or until rare-medium
16
To Plate: While the fish is cooking, place rice salad on plate and drizzle with lemon sauce
17
Put poached fish on rice salad when it's done being poached