An Ayllu Classic: Salmon Cazuela Recipe

Method:

1. Prepare the Smoked Trout Roe Glaze (can be done ahead)

   (Optional) Cold-smoke the trout roe for up to 1 hour. If not smoking, skip this step.
   Combine Mirin, White Soy Sauce and Crushed Garlic in a pan.
   Simmer gently until reduced to a glaze.
   Then remove from heat and cool completely.
   Gently fold in trout roe.
   Cover and refrigerate until needed.

2. Make the Sake Glaze

   In a small saucepan combine Sake, White Soy Sauce, Grated Garlic, Yuzu Juice.
   Bring to a gentle simmer.
   Remove from heat and allow to cool.
   Reserve for cooking the salmon.

3. Cook the Tom Yum Risotto

   Heat vegetable oil in a saucepan over medium heat.
   Add the shallot with a pinch of salt.
   Add the Tom Yum paste and cook for 30 seconds, stirring constantly.
   Deglaze with sake and allow the alcohol to cook off.
   Add the rice and stir to coat evenly.
   Add enough hot water to just cover the rice.
   Stir regularly and add hot water as needed.
   Keep warm while you cook the salmon.

4. Cook the Salmon

Pre-heat the oven at 120°C.
Place the salmon in a small oven dish.
Brush lightly with sake glaze.
Add lemongrass and lime.
Cover loosely with foil and cook for 12-15 mins.
Remove from oven and rest briefly.

5. Assemble

Spoon the hot risotto into a warm bowl.
Place the salmon gently on top.
Spoon over 1/2 a tablespoon of smoked trout roe glaze.