Braised Savoy Cabbage, Shiitake Mushroom XO, Chamomile-Ginger Nage, Sesame, Chile Oil, Lemon Oil
Chef Christy Engeran of Bayona | New Orleans, LA
Adapted by StarChefs | MONTH YEAR | Photo:
INGREDIENTS
Marinated Salmon:
Yield: 1 serving
One 6-ounce fillet Scottish salmon
Minced garlic
Minced ginger
Mirin
Mushroom XO:
10 shallots, diced
1 cup minced garlic
4 ounces minced ginger
4 ounces minced lemongrass
4 ounces minced chiles
8 cups shiitake mushrooms, cleaned
1 cup sweet soy sauce
1 cup Shaoxing rice wine
2 tablespoons white miso
Chamomile-Ginger Nage:
Yield: 1 quart
2 ounces minced ginger
1 ounce minced lemongrass
4 sprigs thyme, picked
1 shallot, minced
1 bay leaf
2 ounces mirin
2 ounces bourbon
2 chamomile tea bags
One 2-inch piece kombu
6 cups vegetable stock
4 ounces wildflower honey
1 teaspoon cayenne pepper
Juice of 2 lemons
Braised Savoy Cabbage:
Chopped onions
Chopped garlic
Minced ginger
Minced lemongrass
Minced thyme
1 head Savoy cabbage, cut into sixths, root intact
Kombu dashi
To Assemble and Serve:
Yield: 1 serving
Clarified butter
Sesame oil
Unsalted butter
Lemon juice
Chile oil
Lemon oil
METHOD
For the Marinated Salmon:
Place salmon on a clean work surface In a mixing bowl, combine desired amount remaining ingredients. Place on top of salmon. Place in a shallow container. Cover and refrigerate.
For the Mushroom XO:
In a large sauté pan over medium heat, combine shallots, garlic, ginger, lemongrass, and chiles. Sauté until alliums are softened. Add mushrooms and cook until fork-tender. Add remaining ingredients. Cook until fragrance and desired flavor is achieved. Remove from heat and let cool. Transfer to an airtight container and refrigerate.
For the Chamomile-Ginger Nage:
In a saucepan over medium heat, sauté ginger, lemongrass, thyme, shallots, and bay leaf until alliums are soft and translucent. Deglaze pan with mirin and bourbon. Add remaining ingredients. Simmer until flavors come together. Using a spider, remove tea bags and kombu. Pass through a fine-mesh sieve. Return to pan over low heat and keep warm.
For the Braised Savoy Cabbage:
In a large sauté pan over medium heat, add desired amount onions, garlic, ginger, lemongrass, and thyme. Sauté until alliums are soft and translucent. Add cabbage and submerge in kombu dashi. Cook 25 minutes, or until cabbage is fork-tender. Reduce heat and keep warm.
To Assemble and Serve:
In a small saucepan over low heat, warm Mushroom XO. In a sauté pan over medium-high flame, heat clarified butter. Place Marinated Salmon, marinade-side down, and sear until golden brown. Flip and season with sesame oil, unsalted butter, and lemon juice. Remove from heat. Spoon desired amount warmed Mushroom XO onto a serving plate. Top with Braised Savoy Cabbage and seared Marinated Salmon. Tableside, pour Chamomile-Ginger Nage over top. Finish with drizzle chile oil and lemon oil.
