Chef Alec Kerr's Yuzu Miso Salmon Crudo
Inspired by Japan meets American cuisine - Chef Alec Kerr has created a beautiful mix of East meets West blend of textures, colours, and flavours.
Umami Lab Challenge: Using our Sushi-grade Salmon, create a unique way of eating Salmon raw with minimal cooking.
1. Preparing the Fish
- Start by using the recommended thawing process to fully thaw Salmon saku block
- Once thawed, remove the saku block out of the vacuum sealed bag and pat dry with a paper towel. Remove as much excess water as possible.
- Once the saku block is patted dry, you are ready to slice!
- Slice in one motion with recommended thickness of 1/8" per slice (having a sharp knife helps).
- Keep the sliced pieces off to the side and save for later.
2. Preparing the Corn
- Charr the corn with a high heat source (torching is best if you have).
- Evenly charr throughout the length of the corn.
- After the corn is fully charred, slice the cob into long rectangles and save for later.
- Try to maintain one straight edge without cutting too deep into the cob.
3. Plating the Base
- Pinch the salmon slices to give it height and place on the plate.
- Thinly slice cucumbers and twist them to create ribbons.
- Place the cucumber ribbons on top of the salmon slices.
4. Yuzu Miso Sauce
- drizzle yuzu miso sauce around salmon slices.
- The yuzu miso sauce can be purchased as a premade bottle or you can make your own emulsion by mixing miso sauce with yuzu.
5. Toppings
- Cut the previously charred cron slices into squares.
- Place the corn pieces on top of the salmon slices.
- Place black garlic aioli directly on the salmon.
- Recommended to use premade garlic aioli sauce.
- Stick a crispy rice chip on top of the garlic aioli to give it an additional 3D sculptural appearance and crispy bite into each piece!
- To finish it all off, place chervil on top of the crispy rice chips as the crowning decor to each bite.
How to Eat
- Pick up each piece and dab it on the yuzu miso to soak in the sauce before eating.
