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  • Caramelized Salmon in Seaweed Stock
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    By Andreas Viestad

    Caramelized Salmon in Seaweed Stock

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    The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don’t have access to seaweed, you can use Japanese miso soup (available in shops), a stock of mushroom, or even ordinary meat stock.

    Servings: 4 (AS AN APPETIZER)

    PREPARATION:

    • 1

      Put the seaweed in a pot with the water. Bring to a boil and let simmer a few minutes. Strain the stock and add the root vegetables. Let them simmer a few minutes by the boiling point.

    • 2

      Cut the salmon fillet in thin slices and arrange in soup plates. Sprinkle sugar carefully. Burn with a crème brulée torch or ski torch until the sugar is caramelized (or caramelize the sugar in the oven under the grill) and the salmon has a nice crust but is still raw in the middle.

    • 3

      Pour the warm stock to cover the fish, so it gets lightly cooked in the stock.

    • 4

      Arrange root vegetables and lovage on top, and serve immediately.

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  • The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don’t have access to seaweed, you can use Japanese miso soup (available in shops), a stock of mushroom, or even ordinary meat stock.

    Servings: 4 (AS AN APPETIZER)

    PREPARATION:

    • 1

      Put the seaweed in a pot with the water. Bring to a boil and let simmer a few minutes. Strain the stock and add the root vegetables. Let them simmer a few minutes by the boiling point.

    • 2

      Cut the salmon fillet in thin slices and arrange in soup plates. Sprinkle sugar carefully. Burn with a crème brulée torch or ski torch until the sugar is caramelized (or caramelize the sugar in the oven under the grill) and the salmon has a nice crust but is still raw in the middle.

    • 3

      Pour the warm stock to cover the fish, so it gets lightly cooked in the stock.

    • 4

      Arrange root vegetables and lovage on top, and serve immediately.

    Print Friendly
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