Salmon Tartare with Saffron Aioli & Caviar
Ingredients:
- Skinless salmon 675 grams
- Shallots finely chopped 4 tsp
- White vinegar 30 ml
- Water 15 ml
- Olive oil 45 ml
- Fresh Chives finely chopped 2 tbsp
- Lemon juice 20 ml
- Flat parsley finely chopped 1 tbsp
- Whole grain mustard 15 ml
- Chopped capers 1 tbsp
- Tabasco 5 ml
- Ice cubes
Method:
- Fill the bowl with two thirds of ice cubes. Place a second bowl above the ice bed, it will allow the fish to remain cold during the preparation.
- Cut the salmon into small dice; place it in the chilled small bowl as you go. Set aside in the refrigerator.
- in a small bowl combine the shallots, vinegar and water. Let them marinate for 5 minutes. Drain the shallots and discard the water.
- Add the shallots and the remaining ingredient to the salmon, season with salt and pepper and mix thoroughly.
- Serve immediately with micro greens, caper berry, red radish wedges and serve with saffron aioli sauce.
About Chef Rafeek Sulaiman:
Chef Rafeek is working as Sous Chef at Emirates Flight Catering in Dubai. He began his career with Abela & company in Dubai as Commis III in 1999. The Abela & company later became Emirates Flight Catering. He is still continuing till date rising from rank. He specializes in cold kitchen.
He did his primary schooling from Amala Convent School and higher secondary education from Government Secondary School in Thuckalay, Kanyakumari district. He also did NVQ level one in Dubai.
Cooking flows in his blood, his grandfather and uncle have owned a restaurant in Singapore for several years. He was getting good opportunities to work in the hotels but he preferred to work in a flight kitchen, as one has to cook the meals in bulk constantly.
Editor in Chief : Mewati SItaram
