*This recipe was created for 6 servings. To adjust the serving quantity, enter a new yield (6 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Bonito Rosemary Aioli | |
Rosemary sprigs | 2/3 cup |
Garlic, microplaned | 1/2 tsp |
Kosher salt, to taste | 1/2 tsp |
Club House Pepper, Black Ground | 1/2 tsp |
Grapeseed oil | 1 cup |
Bonito flakes | 1 cup |
Dashi | 2 tbsp |
Lime juice | 1 1/2 tbsp |
White soy sauce | 1 1/2 tbsp |
Egg yolks | 3 each |
Meyer lemon, zested | 1 |
Club House Ginger, Ground | 1/2 tsp |
Tomato Water | |
Ripe tomatoes | 2.5 lb |
Fresh basil | 1/2 bunch |
clove Garlic | 1 |
Kosher salt | 2 tsp |
Tomato Vinaigrette | |
Tomato water | 1 cup |
sheets Gelatin | 1 1/2 |
Lemon juice | 1 tbsp |
Club House Cayenne Pepper, Ground | 1/2 tsp |
Kosher salt | 1/2 tsp |
Canola oil | 2 tbsp |
Seaweed Crunch | |
Nori sheets, lightly toasted and finely chopped | 6 each |
White sesame seeds, toasted | 1/2 cup |
Kosher salt | 1/2 cup |
Togarashi | 1 tsp |
White quinoa | 1/2 cup |
Red quinoa | 1/2 cup |
Crispy Quinoa | |
White quinoa | 1/2 cup |
Red quinoa | 1/2 cup |
Rosemary sprigs | 2 each |
Garlic, crushed with the back of a knife | 2 each |
Lemon, peel | 1/2 each |
Kosher salt | 1 tbsp |
Water | 8 cups |
Canola oil for frying | 1 tbsp |
Salmon Crudo | |
Wild pacific salmon, no skin, no bones | 1 1/2 lb |
Kosher salt | 4 tbsp |
Sugar | 2 tbsp |
Sriracha-Lime Puree | |
Club House Sriracha & Lime | 2 tbsp |
Warm water | 1 tbsp |
This recipe was created for Club House for Chefs by: Derek Dammann, Chef Owner of Maison Publique in Montreal.
For the Bonito-Rosemary Aioli: In a medium saucepan, heat rosemary and grapeseed oil over gentle heat until rosemary sizzles. Remove from heat and allow to cool completely. Strain oil, discarding rosemary. Heat dashi in a small saucepan and add bonito flakes. Steep for 15 minutes then strain liquid, pressing to remove as much as you can. Discard bonito flakes. Place egg yolks, Club House Ginger, Ground, garlic, bonito flavoured dashi, lime, soy and Meyer lemon zest in a blender. With the motor running, slowly drizzle in rosemary oil to form an emulsion. Taste and adjust for seasoning. Transfer to a squeeze bottle.
For the Tomato Water: The day before you plan to serve this dish, remove core and stem from tomatoes and puree in a blender with remaining ingredients until smooth. Line a large glass bowl with a quadruple layer of cheesecloth and carefully pour in tomato puree. Pull a good length of butcher’s string, and bunch corners of cheesecloth to create a pouch. Carefully and securely tie ends of the cloth together to create something that resembles a Santa sack. Transfer the bowl and string to refrigerator and tie sack to a shelf with the other end of the string so that it is suspended above the bowl without touching. Allow to hang and drain overnight. You will be left with crystal clear, intensely flavoured tomato liquid. Remove from the fridge and discard the sack.
For the Tomato Vinaigrette: Bring ¼ cup of tomato water to a simmer on low heat. Bloom gelatin in cold water until soft. Squeeze out excess and add gelatin to warm tomato water. Add remaining tomato water and season with the rest of the ingredients. Set aside in a deli cup for a couple of hours to set. Before serving, stir olive oil into tomato jelly gently to break it up slightly.
For the Seaweed Crunch: Combine all of the ingredients together and store in an airtight container.
For the Crispy Quinoa: Cook both types of quinoa. In each pot, add a cheesecloth sachet filled with rosemary sprigs, garlic, lemon peel, kosher salt and water. For the red quinoa, cook for 22 minutes and for the white quinoa, cook for 12 minutes. Strain and allow to cool. Transfer to a paper towel-lined sheet and place in the refrigerator overnight to dry. The next day, heat up the canola oil to 350F and fry the quinoa in batches until crispy for about 30 seconds each. Drain on paper towel and season with kosher salt.
For the Salmon Crudo: Season salmon liberally with salt and sugar, allowing to cure for 1 hour. Rinse salt and sugar off under cold water and allow to dry on a cooling rack in refrigerator overnight. Make this at the same time you make the tomato water. Slice the salmon “sashimi style” and reserve 4 pieces per person.
For the Sriracha Lime Puree: Combine ingredients using an immersion blender and transfer to a squeeze bottle.
For Serving: In a chilled bowl, place 4 slices of salmon in the centre. Arrange 4 dots of the bonito-rosemary aioli around the fish. Place a dot of the Club House Sriracha Lime Seasoning Blend in the centre of each aioli. Spoon the tomato vinaigrette around and garnish salmon with the seaweed crunch.
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