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| Roasted salmon |
Viet Nam News
with chef Vu Anh Duc from Sheraton Hanoi Hotel
You are invited to try this week’s treat, the classic roast salmon. The dish is brought to you by chef Duc.
Ingredients: serves 1
480g salmon
80g radicchio
10g young gourd
20g asparagus
10g red radish
100g butter
50ml cooking cream
10g mustard seed
10g parsley
5g pink peppercorn
10g salt
10g sugar
10ml red wine
5ml Italian black vinegar
1pcs bay leaves
10g Shimeji mushroom
10g seafood mushroom
10g Shiitake mushroom
10g micro vegetables
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| Chef Duc |
Method:
- Marinate salmon with pepper and salt before wrapping it with food wrapping film. Put salmon into the fridge for 30 minutes.
- Thinly slice radicchio, fry and sautee with red wine, Italian vinegar, sugar and bay leaves.
- Boil young carrot, gourd and asparagus. Slice all mushrooms.
- Fry young vegetables and mushrooms with butter, pepper and salt. Slice red radish.
- Cook cream and butter until they melt, add mustard seeds, pepper and salt.
- Take salmon out, pan-fry 2 sides of salmon and put into oven for 4 minutes at 187oC.
Garnish:
- Garnish the dish with sauteed radicchio before placing the salmon on it. Draw a circle around salmon with creamy mustard sauce and add fried mushroom and vegetables.
You can sample the dish at Sheraton Hanoi Hotel, K5 Nghi Tam, 11 Xuan Dieu St, Tay Ho Dist, Ha Noi. Tel: +(84)4 3719 9000. Website: sheraton.com/hanoi, sheratonhanoi.com.
OVietnam