Atlantic Salmon “Shank” with Black Quinoa Risotto and Kaffir Lime Tea Essence

METHOD:

Prepare the Quinoa Risotto:
In a large sauté pan over medium heat, melt 1 tablespoon of the butter into the olive oil. Add the garlic and sauté for 1 minute. Be careful not to burn the garlic. Add the onions and sauté for another minute. Add the dry Quinoa and cook for 3 minutes. Deglaze the pan with the wine. Allow to cook until the pan appears dry. Stirring constantly, slowly incorporate the vegetable broth. This should be done one ladleful at a time. After each addition of stock, allow the liquid to be completely absorbed before adding more stock. The Quinoa will begin to release starch and the risotto will become creamy. Continue stirring and adding the vegetable stock until no stock remains. After15 minutes add the squid ink. Continue to cook for another 5 minutes or until the quinoa is cooked through. Once the Quinoa is tender and creamy remove the risotto from the stove. Fold in the remaining butter and the Parmesan. Season with salt and pepper, to taste. Keep warm until ready to serve.

Prepare the Kaffir Lime Tea Broth:
In a soup pot, combine all ingredients, except salt and pepper. Over high heat, bring the mixture to a boil. Reduce the heat and season with salt and pepper, to taste. Simmer uncovered for 30 minutes. Remove from the heat and discard lemongrass and lobster shells. Let cool slightly and then pour into a blender or food processor. Puree until smooth and check the seasoning. Strain the mixture through a fine sieve. Keep warm until ready to serve.

Prepare the Spring Rolls:
In a large bowl, add the crabmeat. Carefully, trying not to break up the meat, pick through the crabmeat to remove all pieces of shell. Add the mayonnaise, tamarind paste, Serrano chili, scallion, cilantro, cabbage and season with the salt. Fold gently to combine. Again try not to break up the meat. Lay out a spring roll wrapper on a board. Place 1 Tablespoon of crab mixture in the center. Fold in the sides and roll the wrapper over the mixture. Seal the roll with a little of the egg yolk.
In a deep fryer or large pot, heat oil to 375 degrees. Fry the spring rolls for only 1 minute. Remove the rolls from the oil and allow to drain on paper towels. Let cool.

Prepare the Salmon Filet:
Preheat the oven to 400 degrees. Season salmon filets with salt and pepper and then set aside. In a large sauté pan over medium-high heat, heat the oil. Add the salmon and sear the filets for 2 minutes. Transfer the pan and salmon into the warm oven. Allow to cook on just one side until salmon reaches desired doneness. Remove from oven and keep warm until ready to serve.

Prepare the Salmon Shank:
Split salmon filets down the middle, lengthwise. Lay on a board, skin side up. Place the crab spring rolls in the middle of the filet, at a right angle to the salmon. (It should look like a T.) Roll the salmon filet up around the spring roll and tie the salmon in place with leek greens. Season the salmon roll with salt and pepper. Dip the entire salmon “shank” into tempura batter. In a deep fryer or large pot, heat oil to 375 degrees. Fry the salmon “shanks” for 5 minutes or until done.

To serve:
Spoon the Quinoa risotto onto one side of a plate. Top with the salmon filet. Stand the salmon “shank” next to the salmon filet. The salmon “shank” should be vertical. Serve the Kaffir lime tea broth on the side.

Wine Pairing:
VIOGNIER 2001 D’ARENBERG The Last Ditch Viognier (McLaren Vale, Australia)