Hokkai at Home: Salmon in miso with green asparagus
Product used in this recipe
Introduction
Hokkai at Home with Peter (72) from Heiloo: “For my second carrier, I ran a small hotel in France. There weren’t many restaurants in the neighborhood so I decided to cook for the guests myself. Fortunately, I got a lot of positive feedback and soon most nights I was busy preparing dinner. One could say that cooking is a hobby that went out of hand. I only use fresh products, but since Hokkai Kitchen is one of my favorite restaurants, I became more curious about their freshly frozen products. I did not expect too much of it but now I am in fact very enthusiastic. The quality is phenomenal and I will surely use it more often! Another advantage during this period is that it’s very convenient to have a freezer full of healthy and tasty food, when I can go out only once a week to do the groceries.”Preparation
- Thaw the Sake Saikyozuke in the package for 30 minutes in cold water and preheat the oven to 230 ℃.
- Heat some olive oil in a pan and add the stems of 1 bok choy and 4 shiitakes. Bake until the vegetables are soft.
- Add 2 minced garlic cloves and then the pak soy leaves, 4 tablespoons dashi and 2 teaspoons soy sauce and simmer until the leaves are soft.
- Meanwhile, remove the thawed salmon from the package, place on a baking tray lined with baking paper and place in the oven for 7 minutes.
- When the vegetables are done, remove the pan from the heat and mix in 1 teaspoon of sesame oil.
- Boil 4 green asparagus for 4 minutes while cutting the spring onion.
- Serve the salmon on a bed of bok choy, shiitake and garnish with spring onion and asparagus and maybe some green sesame seeds.
