Ingredients:
3 oz. salmon (cut 2"X1")
3 oz. ahi #1 tuna (cut 2"X1")
1/2 avocado
2 batons watermelon
2 batons carrot
2 batons mango
2"x 1/2" strip of romaine, blanched
1 tbsp. chiffonade scallion
1 cup soy sauce
2 tbsp. rice wine vinegar
1 tbsp. yuzu
1 pinch sugar
1 cup blanched chives
1 cup heavy corn syrup
1g xantham gum
1g Activia
Procedure:
Salmon & Tuna:
Sprinkle the 1 gram of Activia on one side of the salmon lengthwise. Affix the corresponding piece of tuna. Cryovak on the following settings: Vacuum #17, Gas #0, Sealing #1.5. Refrigerate until ready to serve.
Spring Rolls:
Wrap the batons of watermelon, carrot and mango in the blanched romaine. Season with sea salt and yuzu.
Vinaigrette:
Mix yuzu, soy, rice wine vinegar, sugar, and xantham gum. Once combined, emulsify using an immersion blender. Fold in scallions. Refrigerate until service.
Chive Syrup:
Blend the chives and corn syrup. Pass through a chinoise.
To Finish:
In a medium hot sauté pan, add grapeseed oil and a tsp. of butter, add salmon and tuna and sear on all sides for 30 seconds on each side. Take off pan and let rest for another 30 seconds and cut into 4 slices. On plate put scallion vinaigrette and chive syrup and place the four pieces of tuna-salmon, place spring rolls next to fish and finish with Maldon sea salt.
Recipe Author: Executive Chef Julian Alonzo
Photo By: Julian Alonzo/Brasserie 8 1/2
Restaurant: Brasserie 8 1/2, 9 West 57th Street, New York, NY, USA
Source: http://www.joniaveni.com/images/Celebrity%20Chef%20Recipes.pdf