- 4 x 150g Fresh Salmon portions
- 1tbsp Essential Cuisine Miso Broth Base
- 1tbsp XO sauce (Shrimp, Scallop and Prawn paste)
- 2 Medium free range eggs
- 12 Asparagus spears
- 12 Baby corn
- 2 heads Pak choi, stalks removed
- 4 Radish ( small red type )
- 1 Cucumber
- 1 bunch Spring onions
- 1 Lime
- 4 tbsp Vegetable oil
- 300g Cooked Udon noodles
- 1tbsp Toasted sesame seeds
- 4 pinches Katsobushi (cured tuna shavings)
- 4 tbsp Sesame oil
- 12 Cooked and peeled king prawns
- For the Miso Butter
- Equal quantities of Essential Cuisine Miso Broth Base and softened unsalted butter, beaten together until smooth. You can keep this in the fridge and just bring out to soften to serve.
- For the Miso & Lobster Broth
- Add 40-50g of Essential Cuisine Miso Broth Base and 25g of Essential Cuisine Lobster Glace into 1 litre of hot water (90˚c). Stir until dissolved. Keep hot in a suitably sized pan/wok on a low heat.
Miso and XO Marinated Salmon with a Miso and Lobster Broth
Miso and XO Marinated Salmon with a Miso and Lobster Broth
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Miso and XO Marinated Salmon with a Miso and Lobster Broth recipe. Add an Asian twist to your menu. You can use meat such as chicken, pork or beef in a similar way using our Master or Aromatic Stock Bases instead of the Miso Broth Base to marinade. Any seasonal local vegetables can be used to garnish the dish.
Ingredients
Method
1. Marinade the Salmon in the Miso Broth Base mixed with the XO sauce. Leave in the fridge overnight.
2. Soft boil the eggs (approximately 5- 5 ½ minutes) refresh until cold, then carefully peel.
3. Blanch the asparagus, baby corn and pak choi leaves in boiling salted water and refresh.
4. Thinly slice the radish to make circles.
5. Cut the cucumber into strips and trim the spring onions into the same sized lengths.
6. Cut the lime into 4.
7. Heat a frying pan on a medium heat, add the oil and heat.
8. Gently place the salmon fillets into the pan and cover with a lid. Take care, as the marinade will caramelise to give a lovely golden crust. Remove the lid and turn once until cooked pink.
9. Warm the serving bowls. Heat the noodles in the Miso and Lobster broth in a basket.
10. Place the noodles in the centre, cooked salmon on top, garnish with the reheated asparagus, corn and pak choi.
11. Arrange the cucumber, spring onion and radish.
12. Cut the egg in half and place one half in each bowl, sprinkle with the sesame seeds.
13. Spoon a little Miso butter to melt on top of each salmon fillet, with a wedge of lime.
14. Sprinkle with the Katsobushi.
15. Reheat the prawns in the Miso and Lobster Broth, you are now ready to ladel the broth and the prawns into the bowls.
16. Spoon the sesame oil over the whole dish to finish.
17 Your Miso and XO Marinaded Salmon with Miso and Lobster Broth is now ready to serve.
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