For me, the perfect entrée needs to tick as many flavour boxes as possible without weighing you down. It should send you into the following course with your taste buds enlivened and a sense of anticipation over what the kitchen can pull off next. Everything we do at CoCo is flavour-driven and with a view to being one aspect of a much larger experience.
This dish has a lot going on but is easy to produce, with a visual wow factor and flavour and textural contrasts that come together seamlessly in your mouth. It’s a dish that hopes to kick start a night that may include a shared meal with a group of friends, a classic romantic movie for two, themed nights with very special industry guests, live music or late-night cocktails.
Wakame seared salmon with citrus, radish and edamame
Wakame seared salmon
- 2 tbsp dried, chopped wakame
- 2 tbsp coriander seeds, toasted
- 1 tbsp sesame seeds
- 1 tbsp flaky sea salt
- ½ tsp cayenne pepper
- 60g salmon fillet, sliced into a rectangle
- 1 egg white
- Canola oil for frying
- 150ml cream
- 1 rosemary stalk
- 150ml grapefruit juice
- 2 tbsp yuzu tea (available from most Asian supermarkets)
- 1 whole egg
- 4 egg yolks
- Edamame beans, shelled (available from most Asian supermarkets)
- Radish, sliced
- Segments of grapefruit, ruby grapefruit, orange, blood orange or any other citrus fruit
- Grind the wakame and coriander seeds until you have a course powder, then mix through the sesame seeds, sea salt and cayenne.
- For the custard, heat the cream with the rosemary stalk until almost boiling. Remove from the heat and allow to infuse for 20 minutes, then discard the rosemary.
- In a separate pot, heat the grapefruit juice with the yuzu tea and whisk to combine until it has reached a simmer. Cook gently until the liquid has reduced to 100ml.
- Whisk the egg and yolks, and pour in first the cream and then the citrus. Pour the mix into a heatproof bowl, wrap in tin foil and place in a baking tray filled with enough hot water to reach halfway up the sides of the bowl.
- Bake at 160˚C for about 40 minutes or until the custard thickens. Set in the fridge.
- Meanwhile, dip the salmon in the egg white and then roll in the wakame mix.
- Fry the salmon on each side for about 25 seconds in a hot pan containing a dash of canola oil. Remove and rest for 2 minutes, then slice into thirds.
- Arrange the salmon on a plate with the spoons full of custard, edamame, radish and citrus segments.