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
Confit Salmon with Yuzu Miso Broth
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.
