Straits of the Mediterranean Salad

Try this quick and easy seafood-inspired salad recipe.

INGREDIENTS

• FOR NORWEGIAN SALMON:
• 200 grams Salmon
• FOR MISO BEANCRUMBS:
• 50 grams Miso paste
• 30 grams Garlic, minced
• 20 grams Shallots, chopped
• 150 grams Beancrumbs, chopped
• 10 grams Sugar
• Palm oil for sautéing

FOR CITRUS HERB MARINADE:

• 5 grams Lemon zest
• 5 grams Orange zest
• 5 grams fresh Dill, chopped
• 5 grams fresh Thyme, chopped
• 5 grams fresh Basil, cut into long strips
• 5 grams granulated Sugar
• Kosher salt and ground white pepper to taste

FOR ROCK LOBSTER:

• Mire-poix for Rock Lobster
• 2 Rock lobster (800 g)
• 1200 millilitres Water
• 2 whole peeled Onion
• 120 grams Leek
• 60 grams Celery
• 60 grams Tomatoes, halved
• 5 grams White peppercorns, whole

FOR SMOKED KUAMAMOTO OYSTERS:

• 10 smoked Kumamoto oysters

FOR GREEN PEA MOUSSE:

• 500 grams Green peas
• 300 millilitres Fresh milk
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR CELERIAC MOUSSE:

• 500 grams Celeriac
• 150 millilitres Fresh milk
• 150 millilitres Cooking cream
• 5 grams Gelatine leaves
• Kosher salt and ground white pepper to taste

FOR BOSTON BAY PORT LINCOLN BLACK MUSSELS:

• Mire-poix for Black Mussel
• 10 x 15 grams each Black mussels
• 5 grams Celery
• 5 grams Leek
• 5 grams Onion
• 2 millilitres Verjus
• FOR MESCLUN:
• 5 grams Baby rocket
• 5 grams Yellow endives
• 5 grams Sweet chard
• 5 grams Frissee

METHOD

TO MAKE MISO BEANCRUMBS:

1. Sauté the minced garlic, shallots, and miso paste over moderate heat.
2. When the garlic and shallots begin to fry, add the beancrumbs, then mix well.
3. Season with sugar to taste.

TO PREPARE ROCK LOBSTER BROTH:

1. Bring tomatoes, onions, leek and celery to a boil in water.
2. Take the stock off the fire, and poach lobsters in it for 12 minutes without covering the pot.
3. Remove lobsters from the stock and extract the muscle meat.
4. Rinse the lobster shells out with cold water, then place them back into the stock.
5. Simmer over low fire for an hour.
6. Pour the broth through a fine strainer into a bowl, then leave it to chill in the fridge until it is needed.

TO PREPARE ROCK LOBSTER MEDALLIONS:

1. Brush poached lobster muscle with herbed oil and smoke until cooked to desired texture.
2. Carefully slice the meat breadthwise, then set aside.

TO MAKE GREEN PEA MOUSSE:

1. Blanch the green peas quickly, then blend into a paste with a blender.
2. Sieve the paste through a strainer, then set aside.
3. Meanwhile, bring the milk to boil over moderate heat.
4. Whisk the pea mousse into the milk until the required consistency is achieved.
5. Place the mousse in the fridge to chill until it is ready for use.

TO MAKE CELERIAC MOUSSE:

1. Peel and clean the celeriac, then cook it in boiling fresh milk for about 10-15 minutes.
2. When done, sieve the mixture through a strainer into a bowl, then whisk with cream until the required consistency is achieved.
3. Place the mousse in the fridge to chill until it is ready for use.

TO PREPARE BLACK MUSSELS:

1. Sauté the mire-poix with the mussels over high heat..
2. Add in the verjus, then cover the pan with its lid and remove from the stove immediately.
3. This allows for the mussels to cook in the steam that is trapped within the pan, about 5 minutes.
4. When mussels are done, remove the meat from their shells.
5. Leave the meat in the mire-poix stock; this allows the meat to soak up more flavour.
6. Season the mussels with a pinch of kosher salt and some ground white pepper, then leave to chill in the fridge before plating.

TO ASSEMBLE:

1. Carefully slice the salmon block to form ten uniform pieces.
2. Rub lemon zest, orange zest, dill, thyme, basil, sugar, salt, and pepper into one side of each piece to marinade.
3. Sear the other side of each piece with miso beancrumbs.
4. Pour the chilled lobster broth into shotglasses, then set the mousse over the surfaces.
5. Carefully pull the fresh oysters open and place them gentle, atop the mousse.
6. Garnish with caviar.
7. Arrange the lobster medallions and mussels so that they are aligned with the shotglass oysters and salmon cuts.
8. Serve immediately with lightly-tossed mesclun and appropriate garnishings.