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Kurtis Jantz

Neomi’s
Trump International Sonesta
18001 Collins Avenue
Sunny Isles Beach, FL
(305) 692-5751

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Chef Kurtis Jantz

Neomi’s | Sunny Isles Beach

TW-7 Salmon, Seared Onigiri, Fermented Soy, Enoki, Dashi, Compressed Pea Tendrils

Chef Kurtis Jantz of Neomi’s— Sunny Isles Beach, FL
Adapted by StarChefs.com

Yield: 2 Servings

Ingredients:

    Salmon:
  • 1 teaspoon Szechuan pepper
  • 2 cinnamon sticks
  • ¼ teaspoon cloves
  • 1 teaspoon coriander seed
  • ¼ teaspoon cumin seed
  • ¼ teaspoon anise seed
  • ¾ cup kosher salt
  • 1 inch thinly sliced ginger root
  • 2 cups water
  • 1 pound ice
  • 2 boneless skinless wild salmon fillets
  • ½ teaspoon sesame oil

    Onigiri:
  • 1 cup sushi rice
  • 2 Tablespoons seasoned rice vinegar
  • 2 eggs
  • 2 stalks steamed asparagus
  • 1 sheet toasted nori

    Dashi:
  • 1.8 liters water
  • 30 grams konbu
  • 50 grams bonito flakes

    Pea Tendrils:
  • Baby pea tendrils
  • 1 teaspoon toasted peanut oil
  • ½ teaspoon salt

    To Assemble and Serve:
  • 1 bundle enoki mushrooms
  • 1 Tablespoon fermented soy powder

Method:
For the Salmon:
In a pan, toast peppercorns, cinnamon sticks, cloves, coriander seeds, cumin seeds, and anise seeds. Bring salt, toasted spices, ginger, and water to a boil for 15 minutes. Remove from heat, add ice, and allow to become cold. Add salmon to the liquid for 20 minutes. Remove from the brine, pat dry, and vacuum seal individually, adding ¼ teaspoon of sesame oil to each bag. Cook the salmon fillets in a 50°C water bath for 18 minutes.

For the Onigiri:
Rinse sushi rice and cook in a deep pot. Sprinkle with rice vinegar. Combine the eggs, shoyu, and mirin and whisk together, then cook in a shallow pan to form a masago. Lay nori on a sushi mat and cover with the sushi rice, leaving a 1–inch strip across the top. Cut the masago into strips and place across the rice, and place the steamed asparagus across the egg. Roll the mat and seal nori into a triangular shape. Cut the roll into 3cm thick slices.

For the Dashi:
Bring the water and konbu to 140°F and maintain temperature for 1 hour. Remove konbu from the bowl and raise temperature to 176°F. Remove from heat and add bonito flakes. Soak for 10 seconds and strain without pressing. Reserve warm.

For the Pea Tendrils:
Toss the pea tendrils with a little toasted peanut oil and salt. Vacuum seal the pea tendrils. Cook in 50°F water bath.



To Assemble and Serve:
Pull the enoki into two bunches and allow to fully cook in Dashi. On a plancha, add sesame oil and sear the Onigiri. Place the Onigiri in the center of the serving bowl and rest the Enoki against it. Remove the Salmon from the cooking bag and place on top of the Onigiri. Remove the Pea Tendrils from the bag and place on top of the Salmon. Spoon the fermented soy powder into the bowl. Pour the Dashi over and stir.

 

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