Top Resort Chef: Chef Paul Stradner, Brenners Park-Hotel
We're shining the spotlight on Chef Paul Stradner of Brenners Park-Hotel & Spa and sharing his fabulous, mouth-watering recipe for Austrian Alpine Salmon.
Ingredients
- 300g filet Alpine salmon
- 16g sugar
- 22g coarse sea salt
- Zest of one organic lemon
- 20g takuan
- 100ml water
- 1/4 piece Nori seaweed
- 2.5g dashi powder
- 2.5g dried seaweed mix
- 1g agar-agar
- 2g gelatine
- 50ml water
- 50g miso paste
- 1g gellan gum
- 50g low-salt soya sauce
- 40g water
- 0.5g kappa
- 45g Mizkan vinegar
- 45g water
- Salt, to taste
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