Asian Flavours | Mayrand

Preparation time: 25 Minutes

Cooking time: 10 Minutes

Serves: 2 people

Level of difficulty: Easy

Poke Bowl

Ingredients

Salmon crudo

300 g coarsely chopped fresh salmon
1 finely chopped green onion
30 ml of olive oil
30 ml of black garlic emulsion
Sriracha or other hot sauce
Salt and pepper

Cauliflower rice

0.5 cauliflower
30 ml of unsalted butter
45 ml of rice vinegar
5 ml of sesame oil
Salt and pepper

Fried shallots

2 French shallots, sliced thinly using a mandoline
Cornstarch
Salt and pepper

Fennel

0.5 chopped fennel bulb (mandoline)
15 ml of grated ginger (microplane)
60 ml of olive oil
Juice and zest of 1 lemon
Salt and pepper

Pickled red onions

2 red onions
250 ml of apple cider vinegar
250 ml of water
5 g of coriander seeds
5 g of mustard seeds
5 g of black peppercorns
Salt

Black garlic emulsion

500 ml homemade or store-bought mayonnaise
2 pureed garlic cloves
30 ml rice vinegar
Juice and zest of 1 lime
Salt and pepper

Toppings to taste

Cubed avocado
Sesame seeds
Tobiko
Coriander leaves
Cucumber slices
Julienned nori

The Recipe Steps

1. Salmon crudo :

Mix all ingredients.

2. Cauliflower :

Cut into small florets and process in a food processor until you have a rice texture. Gently pan-fry your cauliflower rice with butter.
Season and set aside.

3. Fried shallots :

Mix the shallots with the cornstarch.
Fry at 365F until golden brown and mix with a spider skimmer to ensure even cooking.
Transfer to a paper towel lined mixing bowl to remove excess oil. Season to taste.

4. Fennel :

Mix all ingredients.

5. Pickled red onions :

Heat all the ingredients except the onions.
Let them cool. Pour the marinade over the onions.
Store in the fridge.

6. Black garlic emulsion :

Puree the black garlic and lemon juice. Add the mayonnaise.

7. Assembly :

Spread out the cauliflower rice on the bottom of the bowl, add the fennel and salmon crudo, garnish with the pickled red onion, fried shallots and any other toppings you've chosen (avocado, cucumber, sesame seeds, tobiko, nori), then add a few dots of black garlic emulsion and some coriander leaves.