Salmon Crudo, Tomato, Bonito and Rosemary


*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 540 g 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 375 g 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 450 g 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

Instructions

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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