Filet Of Salmon Recipe
Filled with spinach over malanga puree in a lemongrass infusion, topped with cilantro foam.
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Ingredients
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Salmon and Spinach Filling
Malanga Puree
Lemongrass Infusion
Cilantro Foam
Method
Prepare the Filling
- 1
- 2
Prepare Salmon
Preheat oven to 375°F (190°C). Cut a pocket into each salmon fillet and fill with the sautéed spinach mixture. Secure with toothpicks if necessary.
Make Malanga Puree
- 3
Cook Malanga
Boil malanga in salted water until tender, about 15 minutes. Drain and return to pot.
- 4
Blend Puree
Add butter and heavy cream to the cooked malanga. Blend until smooth. Adjust seasoning with salt as needed.
Prepare Lemongrass Infusion
- 5
Infuse Water
In a saucepan, bring water to a boil. Add chopped lemongrass and simmer for 10 minutes. Strain and set aside.
Make Cilantro Foam
- 6
Blend Foam
In a blender, combine cilantro and water. Blend until smooth. Strain to remove solids. Add soy lecithin and use an immersion blender to create foam.
Cook Salmon
- 7
Bake Salmon
Place stuffed salmon fillets on a baking sheet. Bake in the preheated oven for 15-20 minutes or until cooked through.
Assembly
- 8
Plate the Dish
On a plate, spread a generous layer of malanga puree. Place the salmon fillet on top and drizzle with lemongrass infusion. Top with cilantro foam before serving.