Baked salmon and prawn praline with ginger and lemon mayonnaise
To celebrate Fissler's 180th anniversary, Alexander Herrmann presents an intermezzo that plays with contrasts: a crispy shell meets delicate seafood, warm spices meet fresh acidity. The salmon and prawn praline with ginger-lemon mayonnaise combines fine craftsmanship with intense flavors – from the oriental Baharat note to the creamy mayo with ginger and soy sauce.
An intermediate course that perfectly combines enjoyment and craftsmanship.
40 minutes
Total Time
10 minutes
Cooking Time
30 minutes
Preperation Time
Ingredients
| FOR THE PRALINES: | |
| 150 g | salmon fillet, skinless and boneless (sushi quality) |
| 150 g | prawns (weight after cleaning) |
| 8 sheets | spring roll pastry (large) |
| 500 g | sunflower oil for frying (or clarified butter) |
| sea salt | |
| FOR THE MAYO: | |
| 2 pcs. | egg yolks |
| 1 tbsp. | medium-hot mustard |
| 1 pc. | lemon |
| 50 g | fresh ginger |
| a dash | light soy sauce |
| 150 ml | sunflower oil |
| 150 ml | cold-pressed rapeseed oil |
| salt |
Instructions
Step 1 of 8:
Cut the salmon into small cubes of approx. 5 mm.
Step 2 of 8:
Peel and devein the prawns, then cut the flesh into pieces similar in size to the salmon. Then place both in a large bowl, season with a generous pinch of salt, and mix well. Next, season with the zest of one lime and a generous amount of baharat. Leave to infuse for 5–10 minutes, taste again, and if needed adjust with a pinch of salt or more baharat.
Step 3 of 8:
Separate the sheets of spring roll pastry, roll them up loosely, and cut into thin strips (similar to tagliatelle).
Step 4 of 8:
Shape the salmon and prawn mixture into about four evenly sized balls, slightly smaller than tennis balls. Roll the balls in the spring roll pastry strips, press down well, and deep-fry until crisp in hot sunflower oil in the tall Cooking Pot from the Fissler Phi Collection. Then drain on kitchen paper. (The size is important so the pralines keep a slightly translucent centre inside while turning crispy and golden brown on the outside.)
Step 5 of 8:
Place the egg yolks and mustard in a small mixing beaker (one that will also fit an immersion blender later). Season with a pinch of salt, freshly squeezed lemon juice, a dash of light soy sauce, and finely grated ginger.
Step 6 of 8:
Then add both oils and, while blending continuously, slowly pull the immersion blender up from the bottom until a creamy mayonnaise forms.
Step 7 of 8:
Finally, taste again if needed and serve together with the lightly translucent cooked salmon and prawn pralines.
