Cured atlantic salmon (60/40 salt sugar, kalamansi zest, lemon zest), lemongrass & herb oil, chicken oil (coloured with atchuete), pickled ginger & red onion, chicken skin crumble, shallots
by PinoyChefDownUnder
Cured atlantic salmon (60/40 salt sugar, kalamansi zest, lemon zest), lemongrass & herb oil, chicken oil (coloured with atchuete), pickled ginger & red onion, chicken skin crumble, shallots
by PinoyChefDownUnder
5 Comments
too much oil on the plate. i would find a different method of introducing it to the dish rather than the salmon soaking in the bath
I’m getting Hermaeus Mora vibes from Skyrim, and not in a good way…
Can you describe how it tastes? I’m very piqued 🤓
it looks slightly too messy and oily
Really interesting combo. I love the textural difference that the chicken skin will offer. Does the chicken oil not solidify when cooled?
In my opinion, that’s too much sauce for the amount of fish but rather than reduce the oil, maybe have something else that it can be eaten with. Unless the guests to lick the plate.
A side of bread pops into mind but that’s not the right thing to go with.
Good luck.