The recipe
Ingredients
(Serves two)
• 400g salmon, fresh 200g each
• 2 pcs nori seaweed (Used for making sushi. Wrap salmon inside nori seaweed sheet and trim and set aside)
• 6 potatoes, boiled and mashed
• 3tbsp wasabi paste, (2 tbsp water, 1 tbsp wasabi powder)
• 12tsp butter
• 20ml cream
• 20g white miso paste
• 4g ginger, fresh chopped
• 5ml soy sauce
• 1 drop sesame oil
• 10ml rice vinegar
• 30ml sunflower oil
• 1/4tsp honey
• 10ml Indonesian soy sauce
• 1/2 lime juice
• 2 small cucumber sliced diagonal, ½ cm slices
• 2tsp chilli paste, (sambal olek brand)
• ½ tsp honey
• Sesame seeds, white and black, toasted
Method
1 Add the wasabi paste, butter, cream to mashed potatoes and season with salt and pepper.
2 To make the miso vinaigrette, mix miso, ginger, soy sauce, sesame oil, rice vinegar, honey in a blender, adding oil slowly to emulsify. Set aside.
3 To make the soy ponzu, mix together Indonesian soy and lime juice and set aside.
4 To make Tokyo pickles, cut cucumber and mix with Chinese chilli paste, honey to taste. Add more chilli, if you like a little spicier.
5 Saute the salmon on both sides for 2 minutes and finish in a pre-heated oven at 200C. 4-5 minutes is medium-rare, leave for slightly longer if you prefer.
6 To plate, place the wasabi mashed potatoes in the middle of plate, slice the salmon into 5 pieces and set on top. Drizzle miso vinaigrette around and then do the same with the soy ponzu. Mix the cucumbers, chilli paste and honey together and place next to salmon.
7 Sprinkle with sesame seeds and viola!
The chef
Name: Rick Ney
Nationality: American
Rick has worked at Teatro for just over a year, as the executive chef for Park Rotana. His previous experience at the Shangri La Pudong in China has seen him bring back many influences that are evident at this Abu Dhabi eaterie.
What do you think makes you a good chef? ‘I’ve got the ability to recognise subtle nuances in flavours which allows me to explore bold new flavour combinations and make them work.’
Where else have you worked? ‘L.A., Thailand, China, all over!’
