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Warm Salmon Carpaccio with Lemongrass Dashi Beurre Blanc

LEMONGRASS DASHI BEURRE BLANC

  1. Chop 150g lemongrass, put in a pot with 1L water, 15g kombu, 8g dried shitake, 25g bonito flakes and gently warm it for 1 hour.
  2. In the first 20 minutes remove the kombu out of the water.
  3. 1 hour later strain everything and season with soy and a little salt.

LEMONGRASS BEURRE BLANC

  • 700g hot lemongrass dashi
  • 350 butter
  • 2.5g xantan
  • Salt to taste

Blend all together and slowly add the xantan to thicken.

CHIVE OIL

  • 100g chives
  • 300g neutral oil

Blend in high speed for 10 minutes. Strain the oil through a towel.

TO SERVE

Thinly cut salmon about 6-8 slices per person on a plate and season with salt. Warm enough quantity of dashi beurre blanc, add 1 tbs lemon juice (or more), 1 tsp salmon roe, 1 tsp herring roe, mix with sauce and pour while its still hot over the salmon. Sprinkle chive oil all over, chervil and purple shiso.

Antonis Kourkoutas About Author

He began his journey in professional kitchens, with main stop the famous Ithaki Restaurant where he has taken over the Asian Fusion menu. He is inspired by Japanese and Asian cuisine in general, and has been influenced by legendary chefs Rene Redzepi and David Kinch.