Japanese flavours of sesame, soy and yuzu create a lovely balance of salty and sharp, coupled with rich salmon.
Ingredients
-
vegetable oil, for deep-frying - 500g/1lb 2oz
salmon fillet, pin boned and skinned - 3 tbsp
sesame oil - 2 tbsp
sesame seeds - 1 tbsp yuzu juice
- 1 tbsp
soy sauce - 50g/2oz mizuna leaves
- 75g/3oz
white cabbage, very finely sliced - 3 tbsp
coriander leaves, picked - 3 tbsp
mint leaves, picked - 50g/2oz
plain flour - 50g/2oz
cornflour - 125ml/4 fl oz sparkling water
- salt, to season
- 2 tbsp mixed
cress leaves
- For the yuzu mayonnaise
-
- 3 free-range
egg yolks - 1 tbsp
white wine vinegar - 1 tbsp
Dijon mustard - 500ml/18fl oz rapeseed or light
olive oil - 1-2 tsp yuzu juice, to taste
- 3 free-range
Preparation method
-
Heat a deep fat fryer to 190C/375F, alternatively heat vegetable oil in a deep-sided, heavy based pan until a breadcrumb sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
-
Slice 375g/13oz of the salmon very very thinly and lay onto four serving plates.
-
Heat the sesame oil in a frying pan until just smoking then pour it over the sliced salmon.
-
Sprinkle over the sesame seeds, yuzu juice and soy sauce.
-
Mix the mizuna leaves, cabbage, coriander and mint together and place in a small ball in the centre of the salmon.
-
For the yuzu mayonnaise, blend the egg yolks, vinegar and mustard in a food processor.
-
With the motor still running, gradually add the oil. Continue until all the oil has been added and the mayonnaise has thickened.
-
Season the mayonnaise with the yuzu juice, salt and freshly ground black pepper.
-
To make the tempura batter, mix together the plain flour and cornflour in a bowl. Pour in the sparkling water gradually (you may not need all the water) and whisk to make a thick batter.
-
Slice the remaining salmon into 5mm/¼in slices and dip them in the batter to coat.
-
Lower the salmon pieces into the fryer, a few at a time, and cook for about 2-3 minutes, until crisp and golden-brown. Once cooked, drain the tempura salmon onto kitchen paper and season with salt.
-
To serve, drizzle the yuzu mayonnaise over the salad. Place a few pieces of tempura salmon on top then garnish with the cress.