Fresh Salmon Rolls with Gambas in Kaidafa Pastry
Ingredients
(For 1 portion)
Fresh salmon salad:
- 160g of Fresh Salmon
- ¼ of a cucumber
- 1 medium carrot
- Few beans sprout
- Sakura Cress®
- Olive oil
- Salt and pepper
- Rice Paper
Gambas with thin Taiwan somen noodles or Kadaif pastry:
- 4 cooked gambas
- 2 eggs for dipping
- Plain flour to coat
- 1 punnet of Sakura Cress®
- 60 g of somen noodles
- *Salt and white ground pepper
- Vegetable oil to fry
For the garlic sauce:
- Garlic
- Eggs
- Water
Method
Fresh salmon salad:
- Soak rice paper in water until it changes colour. Cut all the ingredients into julienne. Season with salt and pepper and a drizzle of olive oil.
- Take all ingredients and wrap into the roll with the rice paper. Cut in half and sear in a pan.
Gambas with thin Taiwan somen noodles or Kadaif pastry:
- Dip the cooked gambas into the egg wash. Roll into the flour with chopped Sakura Cress® and seasoning. Dip again in the eggs and roll into the somen noodles.
- Fry at 180ºC in vegetable oil.
For the garlic sauce:
- Make a basic mayonnaise based on one egg yolk and add some garlic pulp to it. Season to taste and dilute with a little bit of water.
- Assemble half a salmon roll with Sakura Cress® and a gamba with some noodles. Serve with garlic sauce and Sakura Cress®.
Recipe: Franck Pontais
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