17
August
2016
|
19:16
Europe/London

DISCOVERING THE WILD SIDE OF ALASKA SEAFOOD AT LOTUS’ SALMON SOMMELIER EVENT

On Monday 15th August Lotus arranged an expert tasting session at London’s Ice Tank, to raise the profile of wild Alaska salmon amongst chefs and industry professionals on behalf of ASMI (Alaska Seafood Marketing Institute).

Alaska is home to five different species of wild salmon that all vary dramatically from flavour, colour and size. The objective of the Salmon Sommelier event was to educate chefs about the different species of salmon and to inform them about different cooking techniques that will utilise the unique qualities each species has to offer.

The event was opened by Dr Jon Harman - ASMI’s industry expert with over 35 years of experience in seafood – who provided an introduction into ASMI and the importance of salmon before handing over to the taste experts who led the flavour exploration.

Chefs and industry professionals were given the opportunity to sample dishes from Alaska Seafood expert and brand ambassador, Dhruv Baker (Master Chef Winner 2010). This provided guests an opportunity to develop tasting notes for each species whilst learning about the different flavours, textures and usage opportunities to add variety and complexity to their menus in the future.

Expert sommelier Kiki Evans - founder of ‘A Grape Night In’ - was tasked with pairing wines with each Alaska salmon species to further distinguish their distinctive tastes. Dhruv Baker hand crafted a selection of recipes to show off each species, and play on their unique assets, his recipes varied in cooking technique and built in intensity of flavour. The pairings included:

  • Sockeye salmon, lightly cured and cooked in a water bath, garnished with apple, pickled cucumber, watercress emulsion and nasturtium leaves - accompanied by Holzer Gruner Veltliner, a herbaceous wine with green flavours.
  • King salmon poké – served raw with spring onions, sesame, furikake, smoked chilli flakes, soy, and sugar with seaweed salad on sushi rice – accompanied by Soli White blend, an aromatic white wine.
  • Sockeye salmon confited in smoked butter, served with a smoked butter and chicken stock velouté, charred spring onions chutney and raw greengage – accompanied by an oaky white, Mon Viuex.
  • Coho salmon ‘reuben’ with a hot smoked pepper crust, achari spiced mayonnaise, cold pickled cabbage, pickles and rye crumble – accompanied by a light red wine, Cabaret Frank Cabernet Frac.

As the day progressed drinks were poured and tasters were enjoyed. As the guests left they were given Alaska Seafood notebooks with information on each species and imaginations flowing with potential recipe ideas with their new found salmon knowledge.

Lotus would like to thank all of those that came along to the event.

 

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Images from left to right:

1. Abriendo Mentes, Costa Rica, Copyright KateHood.com
2. Nuevas Esperanzas, Nicaragua 
3. Vidarte Space, Brazil