LEMONGRASS DASHI BEURRE BLANC
- 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.
- In the first 20 minutes remove the kombu out of the water.
- 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.
- 100g chives
- 300g neutral oil
Blend in high speed for 10 minutes. Strain the oil through a towel.
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.