Recipe Confit Salmon

The menu options at the Sheraton Mirage Resort & Spa Gold Coast are creations of Executive Chef Ewald Jeske.  The recipes are influenced by the chefs many years of travel and  experience, working at exotic resorts worldwide.

As promised, here is his recipe for the famous Confit Salmon with Yuzu Miso Broth on a Crisp Soba noodle cake with ginger and coriander, spring onion and chilli salad

Confit Salmon

120       Grams  Salmon

35         Mills     Olive Oil

10         Grams  Red Long Chilli

10         Grams  Ginger

10         Grams  galangal

Combine all ingredients into a cryovac bag and seal. Simmer below boiling point, 67 C in water for approx.15 minutes (depending on the thickness of fish)

 

Yuzu and Miso Broth

1          Litre      Japanese 冷やしたWater

1          Each     Green Chilli

10         Grams  Dill

100       Grams  Miso Paste

15         Mills     Lemon Juice

15         Mills     Lime Juice

Combine all ingredients and simmer

 

Soba Noodles 

200       Grams  Soba Noodles

Olive Oil

Cook Soba Noodles and whilst hot, place in  a tray and flatten, then add tray on top to press.

Salad

10        Grams  Spring Onion

5        Grams  Coriander

5        Grams  Ginger

10        Grams  Carrot

10        Grams  Asparagus

10        Gram    Tofu

Mix and present as per picture

 

 

Good luck with this recipe and give us some feedback on your creation.

Wine Pairing:

My choice of wine with the Confit Salmon with its delicate flavours (salty and sweet Miso broth) was a light to medium-bodied Sauvignon blanc. Our Japanese friend was set on a  Riesling.

Both wines did compliment the salmon well bringing out the flavours of both the wine and the food.  As always, when choosing your wine –  let your taste buds be the judge.