Description

Salmon 120gm Orange juice 150ml Lime juice 15ml Wasabi 5gm Sweet potato 100gm Cream 20ml Butter. 10gm Oil. 20 ml Baby carrot 6gm Baby turnip 10gm Micro green pinch Salt & pepper Pinch Coriander seeds 5gm Mustard seed 5gm Method: Marinate and cooked salmon in 40'c 45 mins in sous vide. When is done remove from that chill in ice bath before you served. Boil sweet potato and use food processor to make puree and season with salt and pepper. Reduce the orange and lime juice, when is constancy was well add wasabi paste into it. Garnish with poached carrot, baby turnip and micro green.