Tea-smoked Ōra King Salmon, Smoked Coconut Laksa, Toasted Pistachios, and Watercress Salad

Adapted by StarChefs.com
February 2013
Yield: 10 servings

INGREDIENTS:

Tea-smoked Chicken Carcass
1 chicken carcass
100 grams white rice
20 grams Chinese tea
Laksa Paste
50 grams red chile, minced
50 grams garlic, peeled
50 grams ginger, peeled and sliced
50 grams galangal, peeled and sliced
2 lemongrass stalks, sliced thin
3 lime leaves, minced
20 grams coriander seeds, toasted and ground
20 grams cumin, toasted and ground
2 star anise
Smoked Coconut Laksa
2 long red chili
1⅓ large white onion, chopped
100 grams ginger, peeled and sliced
1 lemongrass, bashed and sliced
50 grams sesame oil
8 grams lime leaves
170 grams palm sugar
fish sauce
½ block tamarind
1½ star anise, ground
⅓ liter chicken stock
2⅔ liters water
4 16-ounce cans coconut milk
lime juice
Smoked Paprika Oil
1 tablespoon mild smoked paprika
½ teaspoon salt
½ tablespoon water
100 grams blended oil
¼ red chile, sliced
Tea-smoked Ōra King Salmon
40 grams brown sugar
40 grams salt
½ side Ōra King salmon, cut into 2 pieces
100 grams jasmine rice
20 grams Chinese tea
Pistachio Vinaigrette
230 grams pistachios, toasted and crushed
1 shallot, minced
25 grams pistachio oil
10 mint leaves, chiffonade
salt
black pepper
Watercress Salad
1 bunch watercress, cleaned
1 cup Thai basil leaves
1 head frisée, cleaned
¼ cup cilantro leaves
extra virgin olive oil
To Assemble and Serve
Maldon sea salt
olive oil

METHOD:

For the Tea-smoked Chicken Carcass:
Line a large, heavy-bottomed roasting pan with aluminum foil. Add the rice and tea to the pan and mix to combine. Set a rack 3 inches above the tea and rice, and lay chicken on top, wrapping the pan tightly with foil. Place the pan over two burners and turn heat to high. Once the tea and rice starts to smoke, reduce heat to medium-high and smoke chicken, until cooked through.

For the Laksa Paste:
In a food processor, combine the chilies, garlic, ginger, galangal, lemongrass, lime leaves, coriander, cumin, and star anise. Pulse to a fine consistency.

For the Smoked Coconut Laksa:
In a large pot over medium heat, add 78 grams Laksa Paste and cook slowly, about 30 minutes. Add chilies, onions, ginger, lemongrass, and sesame oil and cook until well caramelized. The more color, the more flavor. But, be careful not to burn the mixture. Add the lime leaves to the pot and cook on low until caramelized. Stir in palm sugar and cook 5 minutes more. Add 130 milliliters fish sauce and reduce until almost dry. Add tamarind, star anise, and Tea-smoked Chicken Carcass. Pour in stock, water, and coconut milk. Simmer 2 hours. With an immersion blender, grind all ingredients, including the bones. Strain through a chinois, and skim any fat. Adjust seasoning with fish sauce and lime juice.

For the Smoked Paprika Oil:
In a saucepan, combine paprika, salt, water, and chile. Cook over medium heat to a simmer. Turn heat to low and cook until a crust forms. Stir in oil and heat to about 100°F; cook 20 minutes more. Cool to room temperature and rest 30 minutes to 1 hour. Strain through a chinois.

For the Tea-smoked Ōra King Salmon:
In a bowl, combine the sugar and salt. Rub cure over the salmon, place on a sheet tray, and refrigerate for 45 minutes. Brush off most of the cure. Line a large, heavy-bottomed roasting pan with aluminum foil. Add the rice and tea to the pan and mix to combine. Set a rack 3 inches above the tea and rice mixture, and lay salmon on top, wrapping the pan tightly with foil. Place the pan over two burners and turn heat to high. Once the tea and rice starts to smoke, reduce heat to medium-high and smoke salmon for 8 to 10 minutes—it should still be very rare. Remove skin and scrape away bloodline

For the Pistachio Vinaigrette:
In a bowl, combine the pistachios, shallot, pistachio oil, and mint. Season with salt and pepper.

For the Watercress Salad:
In a bowl, combine watercress, Thai basil, frisée, and cilantro.

To Assemble and Serve:
Slice salmon into 3-ounce portions and place in the center of a bowl. Pour 2 ounces Smoked Coconut Laksa around the salmon. Season salmon with a pinch of Maldon sea salt and spoon a 1 tablespoon Pistachio Vinaigrette over the top. Toss and season the Watercress Salad with olive oil and a pinch of salt, placing on top of the salmon. Drizzle Smoked Paprika Oi over the Smoked Coconut Laksa.