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Poké bowl with salmon pumpkin & mushroom

by Christian Rescher
Hotel & Chalet Aurelio, Austria

My cooking style is Natural Art Cuisine, a modern interpretation of the traditional ways of cooking. Nature always gives me great inspiration when I develop a new dish. When you have an eye for detail, you realize that creating a recipe is a very special kind of art.

Poké bowl with salmon pumpkin & mushroom

  • STARTER
    10 PERS.
  • timing
    2H
  • preparation time
    1H
  • Cooking time
    1H

INGREDIENTS

RICE & MARINADE
500g Japonica rice
100ml rice vinegar
70g sugar
20g salt

PUMPKIN PUREE
500g Hokkaido pumpkin
Olive oil
Fleur de sel
Nutmeg
Honey

SALMON (FJORD) TROUT
100g salmon (fjord) trout
30ml soy sauce
Wasabi to taste

PONZU SAUCE
100g soy sauce
25g lime juice
25g lemon juice
25g tangerine juice
25g orange juice
25g sake
20g icing sugar
10g honey

SHIITAKE MUSHROOMS
3 pc Shiitake mushrooms
Soy sauce for marinating
Olive oil

TOPPINGS
Cucumber cubes
Young garlic strips
Apple strips
Puffed brown rice
Porcini mushroom flour
Raw mushroom slices
 

METHOD

1 — JAPONICA RICE
Wash the rice 3 to 4 times. Soak in cold water for 30 minutes. Allow to dry for 20 minutes until the rice turns white. Cook 500ml rice and 400ml water in a rice cooker and only after one hour open and turn out of the cooker, marinate directly with 100ml marinade, and let it steam out.

2 — PUMPKIN PUREE
Wash the pumpkin thoroughly, cut into eighths, place on a baking tray, drizzle with olive oil and sprinkle with fleur de sel. Cook in the oven at 160°C (320°F) for 60 minutes. Then finely puree and season with fleur de sel, nutmeg and honey.

3 — SALMON (FJORD) TROUT
Remove the skin from the fish and cut into ½ cm cubes. Marinate with soy sauce and wasabi.

4 — PONZU SAUCE
Mix all the ingredients together. Alternatively, you can buy a ready- made ponzu sauce at the Asian supermarket. Use 1.5 tablespoon to marinate the dish.

5 — SHIITAKE MUSHROOMS
Cut the Shiitake mushrooms into eighths, fry in olive oil, remove from the pan and marinate with soy sauce.

6 — PUFFED BROWN RICE
Cook the brown rice until soft, dry and fry at 220°C (428°F).

With the different creamy and crispy textures of the rice and the marinated local salmon trout, you enjoy a delightful pairing on the palate and the nose with the well-integrated bubbles and the citrus flavours of Krug Grande Cuvée.
 
Krug Grande Cuvée
Krug Grande Cuvée
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