To prepare Salmon /三文魚做法
Submerge salmon in olive oil with rock salt, pink peppercorn, coriander root and lime zest in a container. Marinade for 1 hour in a refrigerator. (pic 1-2)
To prepare asparagus foam / 芦笋泡沫做法
1. Sauté garlic with butter, add asparagus and cream.(pic 3-4)
2. Blend with immerse blender and strain. (pic 5-6)
3. Re-boil and season to taste with salt and pepper.
To prepare glaze shallot /糖焦葱头做法
1. Place shallot, sugar, butter in a pan.
2. Add in water, just enough to cover 1/2 of the shallot, boil at high heat till almost dry.
3. Toss the shallot frequently to prevent them from burning.
4. Ready to serve once the shallot is well coated.
To serve / 吃法
1. Take out the fish from refrigerator 1/2 hour before cooking.
2. Bake fish in oven at 80℃ for 10-15mins or until just cooked.
3. Lift the fish out and drain the excess oil in a cooling rack.
4. Place salmon on plate, served with crispy lotus root, asparagus and glaze shallot. Topped with asparagus foam.