Masahiko Yogo

Rolled salmon marinade with mud crab cream sauce

Ingredients

120 g mud crab meat
20 ml mud crab stock
1/3 celery stick
1/4 large carrot
1/3 medium zucchini
90 ml olive oil
1tsp honey
3 sprig fresh dill
pinch salt and pepper
1 egg yolk
3 dessert sp white vinegar
50 ml cream
1 tsp mustard
1 tsp brandy
160 g fresh salmon fillet

Method

Salt salmon fillet, refrigerate 24 hours

Mix honey, dill, pepper, salt, brandy, little olive oil. Soak salmon, refrigerate a further 24 hours

Julienne celery, carrot and zucchini

Make mayo dressing by mixing salt, pepper, mustard, egg yolk and vinegar. Whisk olive oil in a little at a time, whisk in cream

Remove salmon from fridge

Slice marinated salmon into 10x15x5 cm thick pieces

Cook vegetable julienne in boiling water, refresh in iced water

Mix crab meat, stock, mayo-mix and vegetables together

Place sliced salmon pieces on bench. Add above mix. Roll. Slice into three

Stand upright on small plate

Garnish fresh dill