Chef - Denny Imbroisi
Chef at IDA, Italian Cuisine with Transalpine Roots and Mediterranean Generosity
“Cold storage is essential because it allows me to keep my ingredients longer and above all... avoid the risk of food poisoning! Increased temperatures cause and accelerate microbial growth and reduce product shelf life. I maintain my ingredient quality thanks to the cold.”
The chef's cool recipe
CARPACCIO OF SALMON MARINATED WITH LEMONGRASS FLOWER OF SALT, RED ONION PICKLES, MANGO-TURMERIC CONDIMENT
4 Persons Preparation: 20 min / Cooking time :
1 min Ingredients
1 salmon steak (250 g)
2 lemongrass sticks
25 g fleur de sel
100 g mango purée or 2 fresh mangoes
20 g fresh turmeric
1 red onion
1 Thai green mango
1 green/red radish
50 g white balsamic vinegar
Mizuna (Japanese arugula) shoots
Extra virgin olive oil
Mix the lemongrass with the fleur de sel. Cover the salmon with this mixture, cover with cling film wrap, and leave in the refrigerator for 10 to 15 minutes.
Peel the mango and cut it into small cubes. Peel the turmeric. Put the mango cubes or puree in a pan and heat with the turmeric for a few minutes. Blend the mixture in a blender. Add salt and pepper, a dash of olive oil, and the juice of 1 lime.
Peel the kiwi, red onion and Thai green mango. Cut the kiwi into small cubes. Cut the green mango and the radish into thin strips using a mandolin. Cut the red onion into fine petals, place them in a bowl, add the white balsamic vinegar and cover with cling film. Cook in microwave oven for 1 minute. Drain and refrigerate.
Wash the salmon, then slice it very thinly. Arrange the salmon lengthwise on a plate, taking care to create volume. Place the rolledup radish and green Thai mango slices, kiwi cubes and red onion pickles on top. Add a few dots of mango turmeric seasoning, mizuna shoots, a little fleur de sel and olive oil.