salt & pepper to taste fried seaweed lemon & ginger essence hot plum marmalade 25ml fish stock 3oz Pak choi 1 medium whole egg 4 medium egg yolks 1/4 tsp piri piri 8oz fine semolina flour noodles 5oz Supreme of Salmon clarified butter 1tsp Thai spice
Lightly brush the salmon supreme with clarified butter, season and coat with Thai spice and piri piri. Place semolina flour and eggs in a mixing bowl. Using the dough hook, blend on a low setting for three minutes, until this comes together. Form into a ball, wrap and allow to rest for 30 minutes before using. Roll out with a pasta machine to make ready for cooking. De-stalk the pak choi wash and drain. Bake salmon for eight minutes on a greased tray (gas mark 6), warm plum marmalade and lemon ginger essence ready for use.Cook noodles for two minutes in a pan of boiling salted water, strain off and keep warm. Place fish stock and pak choi in a pan with a lid, allow to steam until wilted down.For the assembly in the centre of a hot plate, place the wilted pak choi, followed by the plum marmalade, egg noodles and salmon. Top with the deep fried seaweed, drizzle with essence around the plate and serve. Supplied by: Staff Sergeant Billy Barrie