Ingredients
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For Plum Wine BBQ Sauce
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1 tablespoon Grapeseed Oil
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50 grams Shallot
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20 grams Fennel
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5 grams Garlic
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4 grams Thai Chiles
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8 grams Ginger
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375 milliliters plum Wine
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100 grams Brown Sugar
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Salt
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To Complete
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2 quarts Vegetable Broth
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1 quart forbidden Rice
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Salt
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1⁄2 stick of Butter
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2 quarts duck
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4 (6-ounce) portions of Salmon
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1 bunch Radishes
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1⁄2 pound Snap Peas
Directions
Steps
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1
Done
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For Plum Wine BBQ SauceAdd grapeseed oil to a small pot over medium heat and sweat vegetables until tender, about 5 to 10 minutes. Add wine and sugar, bring to a boil, and then turn down to a simmer. Simmer approximately 20 minutes; then season with salt and remove from heat. Sauce can be kept cool in refrigerator until ready to use. |
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2
Done
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To CompleteCombine vegetable broth and rice in pot and salt to taste. Heat broth over high heat to a boil. Once boiling, turn down to a simmer. Cook approximately 15 minutes, uncovered, until cooked. |
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3
Done
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Rice will still be a bit firm like risotto. Strain and finish with butter. Heat duck fat to low heat in a pot large enough to submerge fish. You should still be able to put finger in fat. Submerge salmon and simmer on low for approximately 10 minutes, until medium-rare (do not turn salmon). |
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4
Done
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Meanwhile, slice radishes thinly with knife or mandoline. Briefly blanch snap peas in salted, boiling water, remove from heat, and shock in ice water; then slice into 3 pieces on the bias. |
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5
Done
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Spoon rice onto plate, lay the salmon on the rice, and arrange vegetables on top of salmon. Serve warm, topped with Plum Wine BBQ Sauce. |
