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Types of Bottled Truffle Produce


I love truffles, they enhance the pleasure of eating for so many different dishes. Unfortunately, it is impractical to keep fresh truffles around at home just so you can shave some onto your food whenever the need arises. That’s not to say truffles can’t be used in home cooking. Bottled or Jarred Truffle Produce can be kept in the fridge for a long time, they capture the aroma and flavor of truffles nicely and there is a variety of such products to choose from, including Truffle Paste, Truffle Sauce, Truffle Cream and Truffle Mustard.     

Rudimentary Naming Conventions for TrufflesTruffle 1000

  1. White Truffle is the more expensive variety, as they can only be found in the wild using specially trained pigs or dogs. The best White Truffles come from Piedmont in Italy. These are also called Summer or Alba Truffles.
  2. Black Truffles are less, but still expensive. They cost less as they can be cultivated, albeit with some effort. It’s debatable if they are really inferior to the White Truffle. Maybe they cost less simply because they are more common. The best Black Truffles come from Perigord in France, so Black Truffles are sometimes called Perigord Truffles, and also Winter Truffles.
  3. Both Black and White Truffles can be found beyond the borders of Italy and France, but these are generally considered to be inferior cousins to the Alba and Perigord.
  4. ‘Tartufo’ is Italian for truffle, ‘Tartufi’ the plural and ‘Tartufata’ is Italian for truffle product. If you see any of these on the bottle, it is a product of Italy. ‘Truffe’ is French for truffles. If you see this on the label, this means the bottle is from France.
  5. The truffle percentage content is an indicator of quality, and it varies greatly from product to product. Always determine the country of origin and check the truffle percentage content before buying any bottled truffle produce.

Basic Guidelines for Cooking with Truffles

  1. Heat dissipates the aromatics of truffles and since truffles are 80% aroma and 20% taste, cooking truffles is tantamount to not having truffles in the first place. Thus one only adds the truffles after  the cooking is done.
  2. Truffles go with savoury foods. Macaroni and cheese for example tastes great with truffles. Pasta in a consommé reduction is another viable pairing with truffles. Sour and sweet foods are the opposite. So truffles don’t work with tomato based sauces, vinegar, red wine reductions or anything with fresh or preserved fruits.
  3. Don’t use fragrant ingredients that compete with the truffles for the centre stage. Garlic, raw celery and onions, sardines, smoked meats, blue cheese, BBQ sauce are all foods to avoid with truffles. Mild foods on the other hand serve as the perfect medium for truffles. Some examples are scrambled, steamed or poached eggs, butter, brioche, mushrooms, potatoes and cream soups.

Truffle Paste (Pate)Truffle Pate

This is bottled truffle produce of the highest quality and needless to say it is also the most expensive. According to the label at the back of the jar, it is 70% truffles by weight with the remainder being mostly olive oil and truffle juice. Truffle Paste has the most intense aroma, and luxurious taste and texture.

As you might expect something this expensive would be from France and will usually contain the phrase ‘Pâte de Truffe’ on the jar. Actually it is not really a paste, but more a suspension of truffle bits in oil. Do not get misled by the term pâte, pâte does not need to contain foie gras or liver; this is pâte made from truffles.

Use this when the truffle is meant to be a topping, akin to caviar, say like when served on a blini. In other words your intention is to taste the truffle directly in a concentrated dose, as opposed to mixing it into some food. Of course if cost is of no concern to you, then use it all the time by all means.

Truffle Sauce (Salsa)Truffle Salsa

Truffle Sauce is a less concentrated version of bottled truffle more suitable for every day use and gram for gram it is perhaps only a tenth of the price of Truffle Paste. It is more common in Italy, and the label will usually say “Salsa Tartufata” or “Salsa di Tartufo”, but not always. Sometimes it is also ‘mislabelled’ as a pate (see the top picture, a truffle pate from Italy is actually a sauce). Typically the truffle content of Truffle Sauce is somewhere in the 3-5% region, with most of the rest of the solids in the bottle being minced mushrooms. Don’t look down on Truffle Sauce, it still packs a punch with its truffle aroma.

If you are stirring truffle into your scrambled eggs, pasta or a cream of mushroom soup, this is probably the type of truffle product you’d use. I also use for truffle mayonnaise. Truffle Sauce is also an ideal gift to bring to a casual home dinner, instead of that boring bottle of wine.

Truffle CreamTruffle Cream

Truffle Cream is in the same quality category as Truffle Sauce and also tends to be an Italian product. The truffle content will be around the same, that is to say 3-5%, but it is typically (but not always) light coloured and has a more creamy texture. In Italian the label is similar to Truffle Sauce except the word ‘Salsa’ is replaced with ‘Sapor’ or ‘Crema’. ‘Sapor’ means flavour or taste. You are also more likely to see labels in plain English as it is produced in various Commonwealth countries too. Unlike Truffle Paste and Sauce, Truffle Cream contains more than just truffles, mushrooms and oil. If you have a look at the nutrition information you’ll see additional ingredients like vegetable extracts, herbs, spices and emulsifiers.

One of the best ways to use Truffle Cream is to mix it into a cream sauce like hollandaise or béarnaise. Another is mashed potatoes. In general, the time to use Truffle Cream is with light coloured food. This way you get the taste and aroma of truffles but not dark flecks of truffle, and your guests will be pleasantly surprised.

Truffle MustardTruffle Mustard

The truffle content of Truffle Mustard is usually not stated but I can’t imagine it to be much given its price. Its even cheaper than Truffle Sauce and Cream. It tends to be French in origin and the label might say something like ‘Moutarde a la Truffe’.

This type of truffle product is best just as a condiment with steak, roast pork and game birds. Not so much with lamb or chicken. Basically it as a really expensive mustard, so use it as such.

Truffle Oil

Truffle Oil is the least desirable kind of truffle product and I really don’t recommend it, which is why I don’t have any on hand to take a photo of. I suppose you could use it for salads. It contains very little truffle and is not value for money. If you insist on buying Truffle Oil look for bottles with a few flakes of truffle in them for many actually contain no truffle at all and are purely artificially flavoured.

Please note I am not endorsing any of the brands featured here. These bottles are just what I happened to have in the fridge at the time.

 
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Posted by on November 8, 2016 in French, Ingredients, Italian

 

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Eggs Scrambled with Truffle and Morels


(serves 3-4)
Scrambled Eggs are quite mild in flavour but have a nice runny texture when cooked properly. They go well with Truffles as they don’t compete with the intense aroma of Truffles. They also go great with Morel Mushrooms which complement the eggs with a delicate yet distinct flavour. Put all three together and you have the perfect food to satisfy the most refined palate.
Scrambled Eggs is one of the fastest and easiest appetizers to make once you have mastered the technique, and if you are planning a long formal dinner, this dish will afford you the time to focus on your other courses.  

IngredientsScrambled Eggs 1000

  1. Eggs (4 Large)
  2. Truffle and Mushroom Salsa (5t)
  3. Milk (200 ml)
  4. Dried Morel (15g)
  5. Butter
  6. Coriander Seed Powder

Preparation

  1. Soak the Morel Mushroom in the milk for at least one hour. You can also soak it overnight in the fridge. 15g of dried morels is about 1 cup in volume.
  2. Beat 4 large eggs in a bowl.
  3. Strain the morel-flavoured milk into the eggs. Lightly squeeze the morels caught in the strainer to release more liquid.
  4. Add a pinch of salt to egg-milk mixture and beat until you have a consistent colour.
  5. Melt 2T of butter in a pan. Pan fry the morels for 1 minute. Turn off the heat.
  6. Pick out the morels and keep them for later use. Sprinkle 0.5t of coriander seed powder into the butter left in the pan.
  7. Add the egg mixture to the pan and begin cooking with very low heat. Keep stirring to constantly remove any cooked films of egg from the bottom of the pan.
  8. When you see the egg doesn’t flow to fill up any spaces made empty by your stirring, turn off the fire immediately. Add a light sprinkle of white pepper and 2t of truffle salsa and continue to stir until the pan cools a bit more.
  9. Plate the scrambled eggs, arranging the morel mushrooms on top. You can use either a soup dish or a martini glass. Top off with 1 addition t of truffle salsa for each serving.

 Notes

  • You can also use Truffle Paste instead of Truffle Salsa if you like. For more information on Bottled Truffle Produce check out my Truffle Products page .
  • You need to stir with an implement that has a flat edge, such as a flat wooden spatula. Don’t use anything rounded as you won’t be able to scrape the cooked egg off the pan bottom.
  • You cannot add pepper or coriander seed powder to the raw egg mixture directly as it will tend to clump together immediately. Salt is ok as it melts.
  • The place where the amateur typically fails in this dish is over cooking their scrambled eggs. They have to be cooked until they have the consistency of semi-melted ice cream and no further. If the egg clumps together into clean pieces, its over done. If you have a problem keeping the heat down, you can intermittently turn the heat off to control the cooking process better.  
 
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Posted by on October 26, 2016 in Appetizers, Italian, Recipe

 

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Japanese Rice Paella in a Frying Pan


(serves 4)
Paella is a culinary gift from the Valencia region of Spain to the rest of the world. In this version we have a combination of meats from land, sea and air, simmered to perfection with saffron-infused rice in the pan.  Not that many people cook Paella because they believe it requires a special variety of rice from Spain and a special cast iron Paella pan. It does not, everybody can cook a reasonably authentic Spanish Paella even if they are not from Spain. My recipe uses Japanese Rice, the ideal substitute rice for Paella.       
 

IngredientsPaella

  1. Prawns (4 large)
  2. Chicken Leg with Thigh (1)
  3. Black Mussels (8)
  4. Smoked Pancetta (80g)
  5. Spicy Chorizo Sausage (80g)
  6. Onion (1)
  7. Tomatoes (1)
  8. Raw Japanese Rice (1 cup)
  9. Lemon (2 wedges)
  10. Saffron Threads
  11. Garlic
  12. Parsley
  13. Paprika
  14. Oregano

Cooking paella is a bit more tricky than other rice dishes and the proportions need to be just right. For this recipe you’ll need a large frying pan that is 11 inches in diameter (top) and 2 inches deep. It can be a slightly bigger but definitely no smaller.

Preparation

  1. Debone the chicken leg and cut the meat into bite sized chunks. Cut the heads off your prawns just behind the carapace and snip off all whiskers. Shell and devein the prawn bodies and slice lengthwise down the middle to bisect each prawn.
  2. Boil 2 cups of water in a pot. Add the chicken bones and prawn heads into the boiling stock pot and keep the stock simmering on a low flame.
  3. In the meanwhile marinate the chicken and prawn meat in a mixture of 2T oil, 1t oregano, 1t chopped parsley, 1t paprika and flat 0.5t of salt.
  4. Julienne the onion into small bits, press enough garlic to get roughly  1T of minced garlic and dice 1 tomato. Furthermore cut the Chorizo into thin slices and the pancetta into small pieces.
  5. Soak and agitate the mussels in some cold water. Strain, then clean and de-beard the mussels.
  6. Drizzle some oil onto your frying pan. Stir fry the chorizo and pancetta on low heat until the fat has been rendered from the meat. Set aside 4 slices of Chorizo and put the remaining slices of Chorizo into the simmering stock pot.
  7. Add the onion to the pan. Continue stir frying on low heat until they begin to brown. Next add one cup of Japanese rice and continue to stir fry for a minute more to coat the rice grains. Stop at this stage until you are almost ready to serve the Paella.
  8. Pour the stock through a strainer into the pan. Add the garlic, tomatoes and the mussels together with 1t paprika, 1t oregano, 1t of saffron threads, 0.5t sugar and the juice from 2 lemon wedges . Top off with enough hot water to bring the water level halfway to the top and bring to a low simmer. Simmer uncovered for about 35 min for the rice to be done.
  9. Arrange the prawns, chicken and the 4 reserved slices of Chorizo in a casserole (or baking tray) and place in a preheated oven. Grill till the prawns twirl up. Remove from the oven and spoon the drippings onto the cooking rice evenly. Mix gently. Return the casserole dish to the oven (now turned off) to keep your meat warm.
  10. When the pan begins to dry, check the rice for texture and decide if you need to add additional hot water – drizzle only a little each time. Too much water will result in mushy paella. Once you are satisfied that the rice is properly fluffed up and at its maximum size, turn up the heat a bit, arrange the meat on the rice.
  11. When there is no more liquid visible and the ‘socarrat’ or crust has formed at the bottom of the pan, turn off the fire and allow the paella to rest for a few minutes on the stove and then serve your paella in the pan itself.

Notes

  • The ideal rice for Paella is a short-grained Spanish variety like Bomba, but those are not easy to buy outside of Europe. Many tend to use Italian Arborio as a substitute because it also happens to be short grained but that is entirely the wrong type of rice to use. Rice meant for risotto cannot absorb too much water without becoming mushy because of its high amylopectin content which is why risotto is eaten wet and al dente. Paella must be cooked until it is dry outside but fully hydrated inside which is what makes Japanese rice ideal in this case.
  • A personal secret ingredient when I cook my paella is cod liver oil. I usually add some diced smoked cod liver and use some of the oil that comes in the tin instead of olive oil. This adds tons of rich seafood flavour.
  • You can also use mussels that were pre-cooked in brine and frozen but pour away the brine. It is very easy for Paella to get overly salty. Sometimes I use clams instead of mussels.
  • Try not to disturb the rice too much. These rice grains are delicate and you don’t want to break them; you can move the rice around a bit as the pan begins to dry to keep the part over the fire from sticking but you definitely do not want to keep stirring continuously like you are cooking a risotto.
  • You will notice I boiled some of the Chorizo in the stock. In my opinion this is the best way to extract its flavour to the rice. Do not add the boiled Chorizo back to the rice, only the Chorizo that was grilled with the chicken can be used as a topping.
 
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Posted by on August 2, 2016 in Japanese, Main Courses, Poultry, Recipe, Seafood

 

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Lamb Sausage Ragu with Conchiglie


(serves 3)
This is a speedy (relatively) and convenient method of making a Lamb Ragu Pasta that makes no compromises on taste. I avoid the arduous task of slow-cooking mutton by using the minced meat from lamb sausages. In fact I find the starch, fat, herbs and spices of the sausage actually make for a better pasta sauce. The result is a delicious wholesome and flavourful meat sauce that can’t be beat.
 
Ingredients Lamb Conchiglie 1200
  1. Lamg Sausage (350g)
  2. Brown or White Mushrooms (100g)
  3. Onion (1)
  4. Garlic(1 bulb = 12 cloves)
  5. Conchiglie (3 cups)
  6. Oxo Stock Cube (2)
  7. Red Wine (1 cup)
  8. Turmeric
  9. Coriander Seed Powder
  10. Oregano

Preparation

  1. Peel and then cut your onion into 6 wedges. Then slice them coarsely and pan fry in a large pan with some oil on low heat.
  2. In the meanwhile, slice your lamb sausages lengthwise on one side and peel off the skin. Place all the minced lamb in a bowl with half a cup of water. Mix well to loosen up the meat.
  3. Remove the onion from the pan, turn up the heat, add some oil and throw in the meat. Break up the clumps of meat as the water boils away. When the meat begins to brown, return the onion plus any drippings to the pan and continue stir-frying for another minute.
  4. Next add 1 cup of wine. Then add 2 oxo stock cubes (I normally use beef but you can also use lamb) dissolved in 2 cups of hot water.
  5. Peel your garlic bulb and throw the individual cloves into the pan. Quarter each mushroom into and add them to the pan as well.
  6. Add 1t sugar, 1t turmeric, 1t coriander seed powder and 1T oregano. Turn down the heat and simmer covered for 45 minutes to1 hour – until the sour taste of the wine is gone. Add water as needed such that you end up with a light sauce. You can make the sauce ahead of time, just keep it in the fridge til its needed.
  7. Boil your pasta in a pot of water with a dash of olive oil until it is about 2/3 cooked. Strain and then add your pasta to the pan and stir fry until the pasta is al dente. Add water as required such that you end up with a thick sauce just as the pasta is done. Splash on 4T of olive oil after turning the fire off.
  8. Sprinkle on some black pepper and perhaps some parsley after plating.

Notes

  • You can use 3/4 cup red wine plus 1/4 cup Marsala wine for a more authentic Italian taste – remember to skip the 1t of sugar in step 6.
  • Conchiglie a.k.a. seashell pasta is the best choice of pasta for this kind of sauce as it can hold the bits of meat better. Another type of paste suitable for this dish is farfalle, a.k.a. butterfuly pasta.
  • The picture would look nicer if I had just cooked the pasta separately and then poured the sauce over it, but then it wouldn’t taste nearly as good. Sometimes you have to sacrifice looks for taste.
  • Ragu and Ragout are both a dish made from gamey meat and chopped vegetables. Ragu is Italian and is usually cooked as a sauce. Ragout is French and is usually a stew.
 
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Posted by on July 18, 2016 in Italian, Main Courses, Pasta, Recipe, Red Meat

 

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Smokey Russian Potato Salad


(serves 8-10)
The Russian Potato Salad (some people say Ukrainian) is the king is potato salads, so much so it is more of a cold appetizer than a side dish. It has great texture, being the perfect blend of starchy vegetables, crunchy vegetables and meat. It also looks great, its a kaleidoscope of colours bathed in a milky white dressing. Most importantly Russian Potato Salad tastes great. A perfect dish to make ahead of time so there is less time-pressure when you are cooking and serving your meal.   
 

IngredientsPotato Salad

  1. Potatoes (6 = 3 cups)
  2. Carrots (3 = 1.5 cups)
  3. Frozen Peas (1.5 cups)
  4. Red Onion (1/4)
  5. Eggs (4)
  6. Ham (200g)
  7. Heinz Sandwich Spread (1/3 cup)
  8. Sour Cream (1/3 cup)
  9. Mayonnaise (1/3 cup)
  10. Liquid Smoke
  11. Dill Weed

Preparation 

  1. Boil 4 eggs in a pot, starting with cold water. Simmer for 10 minutes once it is boiling and then place the eggs in cold water.
  2. Peel the carrots and potatoes and cube them into 1cm blocks. Place the cubed potato and carrot in a large sauce pan and add boiling water from a kettle. Add just enough water to cover everything and bring to a boil.
  3. Simmer for 8 minutes once it is boiling. Strain
    Boiling in Pan

    better to cube first, then boil

    through a colander and after a minute pour into a large salad bowl lined with some paper towels.

  4. Rinse the peas in water to remove any ice and then place those into the same pan. Again add just enough water to cover everything and bring to a boil. Simmer for 3 minutes once it is boiling. As with before strain through a colander and then add to the salad bowl.
  5. Julienne 1/4 of a red onion and cube 200g of ham.
  6. Mix 1/3 cup Heinz Sandwich Spread, 1/3 cup sour cream, 1/3 cup mayonnaise, 1T of dill weed, 1T of liquid smoke in a bowl. Add also 0.5t each of sugar, pepper and salt.
  7. Remove the paper towels from the vegetables.
  8. Peel the eggs and put them through an egg slicer a few times. The whites should end up cubed while the yolk should fall apart. Add the egg bits to the bowl together with the chopped onion and ham. Mix everything up gently and then add the dressing and do a second mixing.
  9. Refrigerate at least for a few hours before serving.
Potato Carrot Pea

everything the same size

Notes

  • Some people call this the Olivier Salad, after a Chef Olivier who served a similar style salad in the Moscow Hermitage Restaurant. That may well have been the original inspiration for this salad but its quite different, containing more exotic ingredients like grouse, crayfish and capers.
  • One important feature of the Russian Potato Salad is all (except the onion) the pieces should be of the same size. Since you can’t change the size of the peas, that becomes your standard.
  • Do not use canned peas, they are too soft and mushy and will get mashed.
  • Heinz Sandwich Spread provides the taste of pickles and additional layers of flavour. It is the ‘secret ingredient’ of my recipe. If you can’t find some you can chop up some pickled gherkins with 1/3 cup of Crosse and Blackwell Salad Cream as an alternative, that’s how I used to do it. 
  • Everybody has their own version so feel free to experiment. You can use roast chicken or bologna instead of ham, these are the common alternatives for meat. Swap in beetroot if raw onion is not to your liking. You can also choose to leave the egg yolk out.
 
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Posted by on May 11, 2016 in Appetizers, Recipe, Salad

 

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Pressed Tofu (Tau Kwa)


Pressed TofuWhy you do it
Pressed Tofu is a sturdy form of tofu used in situations where normal tofu would fall apart and disintegrate, such as in salads or in stir-fried dishes. Commercial tofu already comes in different levels of firmness and manufacturers control tofu’s hardness by varying the amount of water they press out of it. What you are simply doing is squeezing more of the water out of your tofu to increase its firmness even more. The hard part is how you can squeeze tofu without smashing it.

Pressed tofu is actually quite common in East Asia outside of Japan. In Southeast Asia it is called Tau Kwa. There is a style of Haka cuisine from China called Yong Tau Foo where minced fish is stuffed into Tofu. Obviously if the tofu is not firmed up beforehand, there would be no way to stuff anything into it.  In Teochew cuisine, also from China, pressed tofu is stewed in soya sauce together with goose. Often pressed tofu is deep fried. Fried pressed tofu is an essential ingredient in Pad Thai, a common type of fried noodles from Thailand found worldwide. It is also used in a dish called Mee Siam, which is a ‘Thai’ style vermicelli dish popular in Singapore and Malaysia (but paradoxically not in Thailand/Siam).

How you do it
Pressing TofuPlace a block of tofu onto a flat bottomed tray or dish after draining away the water it comes in. I usually use the tray from my toaster oven. It should be of the firm type, sometimes labelled as ‘stone’ tofu. In any case, be very careful not to damage the tofu in anyway as any localized weakness in structural integrity will cause the tofu to crack when it is pressed.

Wrap some cling film tightly around the side of the tofu, twice. Don’t wrap the bottom because that’s where the water escapes from and cut away most of the extra cling film protruding at the top. You are only interested in constraining or reinforcing the side walls so the tofu doesn’t bulge sideways and burst. Some people use towels but I find that cling film is the best way of preventing the tofu block from crumbling under pressure.

Place a stiff cutting board over the tofu, making sure the tofu is exactly at its centre. Place a can of food on the cutting board to start off with and gradually increase this to 6 cans over the course of an hour. When you notice the cutting board tilting to any particular side, adjust the position of the cans to bring it level again. Wait another hour after you reach six cans and you are done. Your tofu should be sitting in a pool of water about half as high as it was when you started, but twice as firm.

One example of a recipe that uses pressed Tofu is my Chinese Pork Rib Curry recipe.

 

 
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Posted by on February 4, 2016 in cooking, Ingredients, Oriental, Salad

 

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Oven-Steamed Miso-Cured Salmon


(serves 2)
Here we have a simple no fuss way to cook salmon by wrapping it in foil and steaming it in its own juices in the oven. Miso with its strong distinct flavor is one of the best ways to marinate meats which don’t absorb flavor easily, such as fish. Steaming is one of the best ways to cook salmon fillets as you don’t need to overcook the outside to ensure the middle is done. Put the two together and you have the trappings of a great salmon recipe. This recipe is also great for BBQ and toaster oven friendly as well.  
 

Ingredients Miso Salmon

  1. Salmon (Belly Fillet, 400g)
  2. Coriander (chopped, 1 cup)
  3. Miso
  4. Minced Garlic
  5. Sesame Oil (1/4 cup)
  6. Honey
  7. Cointreau

Preparation 

  1. Rinse and pat your salmon fillet dry with a kitchen towel. We want the belly cut (the type without a bone in the middle).
  2. Prepare 1 cup of chopped coriander. I usually just hold a bunch in hand and snip away with scissors from the top. We only want the leafy portion.
  3. Mix 1T of miso, 1T minced garlic, 1T Honey, 1T Cointreau and 1/2 t pepper with 1/4 cup sesame oil. When the mixture is even, mix in the chopped coriander.
  4. Place a large piece of foil on a plate. You can see from the photo it is the same plate the salmon is served on later. Spoon one third of the miso coriander mixture onto the foil as a base for your salmon.Salmon B4 After
  5. Position the salmon on the base. If you look carefully at the right side of the upper picture (you can click on photo to zoom in), I cut off the thinner tip of the fillet and stacked it back on in a way to make the thickness of the salmon even, like a brick.
  6. Spoon on the rest of the marinade, making sure some of the coriander adheres to the side. Wrap up the foil by rolling the long edges of the foil together, then crumpling in the two ends.
  7. Place the foil parcel in the fridge. You can cure the salmon overnight if you wish. The minimum curing time is 2 hours in the fridge plus one hour to warm up to room temperature.
  8. Preheat your oven to 180oC. Put the foil parcel in and turn the temperature down to 150oC. Bake for 8 minutes, 9 if you insist on having your salmon 100% cooked.
  9. Allow the parcel to rest for a further 5 min once removed from the oven. Then cut open and serve.

Notes

  • One of the purposes of  the coriander is to allow the marinade to adhere to the salmon instead of pooling at the bottom of the foil parcel. If you don’t like coriander, you will need to replace it with Italian parsley or something similar instead of just skipping it altogether.
  • For more information on Miso, refer to this page
  • If you are into steamed fish, have a look at my Cantonese style Steamed Snapper which uses the pan method.
 

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