Prepare this Japanese-inspired recipe in minutes. Mirin is commonly used to add a bright touch to grilled or boiled fish or to remove the fishy smell.
Cuisine : European Course : Main Skill Level : Novice
Prep : 25 mins Cook : 6 mins Ready in : 31 mins Serves : 4
INGREDIENTS:
- 3 tbsp Mirin (Japanese Cooking wine), or White Vinegar
- 1 tbsp Shallots (finely chopped)
- 1 tsp Black Peppercorns (crushed)
- 2 Egg Yolks
- 125g President Butter (melted)
- 2 tbsp Mint (finely chopped)
- 1 pinch of Corn or Rice Starch
- Sea Salt (to taste)
- 4 slices of Salmon (200g each, bone-in)
- Sea Salt and Pepper (to taste)
DIRECTIONS:
To prepare sauce
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In a saucepan, combine mirin, chopped shallots and peppercorns. Cook on medium heat until boiling. Strain mixture and return it to the pan.
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Over low heat, add the yolks and whisk using a zigzag movement. Remove the pan from heat from time to time as you whisk continuously, to prevent yolks from coagulating.
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When the mixture is a thick foam, gradually whisk in the butter. Add the mint and starch, and season to taste.
To cook salmon
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Heat up the grill pan and cover with an oiled piece of baking paper, oiled side up. Place the fish on the paper and cook for about 4 minutes. You should have a nice grill print on your fish.
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Turn the fish and cook for another 2 minutes. Season to taste.
To serve
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Plate fish and serve with mint and mirin butter sauce, and steamed potatoes coated with salted butter.
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**Tip: Bone-in salmon is better for grilling as you can cook it faster without drying the fish. It also makes for a nicer presentation.