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 METHOD

  1. Blend roasted garlic, Thai curry, lime zest, and olive oil together with a whisk.
  2. Transfer in a bowl add crab, ginger, lemongrass, cilantro, basil, tarragon and rest of ingredients except salmon.
  3. Fold with a spatula.
  4. Cut the salmon in dices.
  5. Robot coupe it on pulse till all dices are broken too fine.
  6. Add the salmon to...

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 METHOD

  1. Blend roasted garlic, Thai curry, lime zest, and olive oil together with a whisk.
  2. Transfer in a bowl add crab, ginger, lemongrass, cilantro, basil, tarragon and rest of ingredients except salmon.
  3. Fold with a spatula.
  4. Cut the salmon in dices.
  5. Robot coupe it on pulse till all dices are broken too fine.
  6. Add the salmon to the crab mix and further fold it till everything combines into a lump.
  7. Rest the mix for 2 hours.
  8. Make 6oz patty with a circle dough cutter.

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Ingredients 4 persons
  • 550 g salmon
  • 450 g crab (hand-picked for bones)
  • 1.5 tbsp thai red curry
  • 40 g ginger fine chopped
  • 20 g lemongrass fine chopped
  • 40 g cilantro chopped
  • 50 g scallions
  • 20 g chieve
  • 25 g thai basil
  • 20 g tarragon
  • 20 g jalapeño seeded fne diced
  • 30 g olive oil
  • 5 g fine fresh grinned black peppercorn
  • 70 g roasted garlic
  • 2 lime zest.
Recipes. The Cook & Chef Institute