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 CHOCOLATES: | |
| 150 g | Skinless and boneless salmon fillet (sushi quality) |
| 150 g | Shrimp (weight after cleaning) |
| 8 sheets | Spring roll pastry (large) |
| 500 g | Sunflower oil for deep-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 |
| 1 shot | light soy sauce |
| 150 ml | Sunflower oil |
| 150ml | Rapeseed seed oil, cold pressed |
| Salt |
Instructions
Step 1 of 8:
Cut the salmon into cubes of approx. 5 mm.
Step 2 of 8:
Peel and devein the shrimp, then cut the meat into pieces similar in size to the salmon. Add both to a large bowl, season with a generous pinch of salt, and mix well. Then season with lime zest and plenty of Baharat. Let it steep for 5–10 minutes, taste again, and re-season with a pinch of salt or Baharat if necessary.
Step 3 of 8:
Separate the spring roll wrappers, roll them loosely, and cut into thin strips (similar to tagliatelle).
Step 4 of 8:
Form the salmon-shrimp mixture into approx. four equally sized balls, slightly smaller than tennis balls. Roll the balls in the spring roll wrapper strips, press firmly, and deep-fry until crispy in hot sunflower oil in the Fissler Phi Collection stockpot. Then drain on paper towels. (The size is important so that the pralines retain a slightly glassy core inside while being crispy brown on the outside.)
Step 5 of 8:
Add egg yolks and mustard to a small mixing cup (one that a hand blender will fit into 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 mixing constantly, slowly pull the hand blender up from the bottom until a creamy mayonnaise forms.
Step 7 of 8:
Finally, taste again if necessary and arrange with the glassily cooked salmon-shrimp pralines.
