World Gourmet Summit 2002

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Marinated Salmon with Cornish Crabmeat
Presented by: Anton Mosimann

Serves 4
Ingredients:

500g	salmon fillet (skin on)

	Marinade
100g	sea salt
100g	caster sugar
20g	white peppercorns
2 sticks	lemongrass
2	lemons (for zest)
100ml	Martell Cognac

	Cornish Crabmeat
120g	white crabmeat

20g	chives, finely chopped
12	coriander leaves
60g	spring onions, finely chopped
20g	pickled ginger

	Sauce
4	lemons (for juice)
50g	sugar
½ tsp	arrowroot
20ml	light soy sauce
200ml	olive oil

Method

Marinade
Blend all ingredients together in a food processor.

Salmon Fillet
Spread the marinade all over the salmon and allow it to rest for 24 hours. Wash off the marinade, skin and remove the brown fat. Slice salmon into 1/4 cm slices.

Cornish Crabmeat
Season crabmeat and set aside. Mix the rest of the ingredients together.

Sauce
Extract juice from lemons. In a pan, bring the lemon juice and the sugar to boil then add the arrowroot and soy sauce until the sauce is thickened. Finally, whisk in the olive oil.

Assembly

Place salmon slices on a plate in a 5 ½ -inch ring. Keep ring on plate and spoon crabmeat over salmon evenly. Garnish with the rest of the ingredients and remove ring. Drizzle sauce over the top of the salmon and crabmeat.

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Marinade

Cornish Crabmeat

Sauce

Salmon Fillet Spread the marinade all over the salmon and allow it to rest for 24 hours. Wash off the marinade, skin and remove the brown fat. Slice salmon into 1/4 cm slices.

Cornish Crabmeat Season crabmeat and set aside. Mix the rest of the ingredients together.

Sauce Extract juice from lemons. In a pan, bring the lemon juice and the sugar to boil then add the arrowroot and soy sauce until the sauce is thickened. Finally, whisk in the olive oil.

Assembly

Salmon Fillet
Spread the marinade all over the salmon and allow it to rest for 24 hours. Wash off the marinade, skin and remove the brown fat. Slice salmon into 1/4 cm slices.

Cornish Crabmeat
Season crabmeat and set aside. Mix the rest of the ingredients together.

Sauce
Extract juice from lemons. In a pan, bring the lemon juice and the sugar to boil then add the arrowroot and soy sauce until the sauce is thickened. Finally, whisk in the olive oil.