Song of The Sea

Salmon marinade

500g Norwegian salmon

30g dill

80g sugar

100g course salt

1 lemon (zest)


Clean the skin off the salmon, and make sure to remove any bones, you can also ask your fish monger to remove it for you.

Chop dill roughly, and mix together with the remaining ingredients.

Place the salmon inside a deep container, and place the salt mixture on top. Leave in the fridge over night to cure the salmon. This is an ancient way of cooking fish. When you have marinated the salmon, it will form a liquid.

Remove the salmon from this liquid, and wipe the excess lemon zest and dill from the salmon.

Slice in long rectangular shaped pieces. (About 6cm x 6cm)

How to roll salmon:

Spread a sheet of plastic wrap onto a clean surface, Leaving the far end attached to the roll, make sure it has no wrinkles

Place the piece of salmon on the plastic wrap about a third from the edge closest to you, fold the edge of the plastic wrap over the salmon, and gently tuck the fish in to remove any air bubbles.

Roll the salmon very tightly, making sure you form a cylinder shape. You will need to roll it a few times to make sure it will hold its shape.

Cut the plastic with a knife, and tie the one side. Roll again to remove the air bubbles and tie on the other edge. Leave in the freezer until completely frozen

Follow link below to show a step by step way if you are unsure.

Equipment needed:

Chefs knife

Fish filleting knife

Cutting board

Plastic wrap


Pickled Mushrooms

4 each Baby portabaleni

12 each Shimeji brown

12 each Shimeji white

2 large basil leaves

20ml White balsamic glaze

60ml Lemon oil

Taste Maldon salt


Trim the stems of the portabelini mushrooms, and slice very thin.

Cut the shimeji mushrooms about 1 cm long

In a mixing bowl, whisk together the maldon salt and balsamic glaze until the salt has dissolved, slowly whisk in the oil to make your pickling liquid.

Divide the pickling liquid 1 third for the portabeliini and one two thirds for the shimeji.

In the pickling liquid you will use for the sliced poarablenni add the basil leaves, place liquid and mushrooms in a container and leave to pickle for 1 hour (The acidiy will cook the mushrooms, and beacause the mushrooms are porous they will absorb all the flavour)

In another container, place the shimeji mushrooms, you can mix the colours, and leave to soak in the pickling liquid for about an hour, or until cooked and all the flavours have been absorbed

Make sure the mushrooms are covered in the liquid

Where to buy: White balsamic glaze can be purchased at Culinary near Lanseria, or ordered online through yuppie chef or sagra foods.

Chefs Tip: When making any dressing that requires oil, make sure to whisk in the salt with your other ingredients first, as salt takes very long to dissolve in oil

Equipment needed:


Mixing bowl

Cutting board

Chefs Knife

Containers to store mushrooms


Seaweed cream

60g Cream cheese, room temperature

20ml Plain yogurt, double thick

5g Dried seaweed, blended in spice grinder

5ml White balsamic glaze

Taste Maldon salt


In a mixing bowl, place the cream cheese and yogurt, mix through until it is smooth with no lumps inside. Mix in the salt, dried seaweed and white balsamic glaze. (You can also mix this in a mixer, using a paddle attachment)

Place mixture in piping bag and leave in the fridge.

Cut a small tip off the piping bag just before using


Chefs Tip:

If you do not have a nozzle for a piping bag, and you still want to make round shaped dollops or items, the trick is in the way you cut the piping bag. Fold the piping bag neatly with the line centred facing you, when you make the cut now, you will have a perfect round cut edge, that will not make odd shapes

Equipment needed:

Mixer with paddle attachment


Mixing bowl

Large silver spoon/whisk


Piping bag

Spice grinder


Crystalised seaweed

2 sheets Fresh seaweed (purple & green)

30g Sugar, granulated


Make sure to rinse the seaweed very well before using.

Place sugar in a small bowl, Slice thin strips of seaweed, and dip the damp seaweed in the sugar, lay the strips out on a sheet of non-stick baking paper and dry out in a warming cabinet or dehydrator

Where to buy: You can buy the fresh seaweed from La Marina foods


Coconut Foam

80ml Buttermilk

2ml Lemongrass aroma

250ml Coconut milk

20ml Coconut syrup (fabbri)

30g Lemongrass

10ml Watercress oil

3g Soy Lecithin


Slice the lemongrass stems and place in a pot together with the buttermilk and coconut milk, and bring to a simmer. Add your lemongrass aroma and coconut syrup and leave to infuse for 20min on a low heat.

Remove from heat, and using a stick blender, blend in the watercress oil and soy lecithin. Make a foam using the soy lecithin to place on the sides of the dish when serving

Chefs Tip:

Soy lecithin is used as a stabilizer for foams, this helps the foam keep its structure for longer. Soy Lecithin is usualy calculated using a 1% ratio to liquid. So for a more calculated and precise measurement, the liquid can be weighed after it has infused, and a 1 % ratio can be used. Soy lecithin will not influence the taste. The most important part when making a foam is to create air bubbles. You want to create as much air as possible. Hold the stick blender at a slight angle, and slighty sticking out of the mixture. The blender should never be covered in liquid.

Equipment needed:

Cutting board

Chef Knife


Stick Blender

Micro Gram scale


Wasabi Crumb

40g Wasabi chickpeas


Blend the wasabi peas (can be replaced with wasabi peanuts) until you have a fine breadcrumb consistency

Pass through course sieve

Equipment needed:

Food processor or item like Nutri Bullet



Dill Powder

100g dill

Pick the dill from the stems, and dry out in warming cabinet or sundried. (Dehydrator or small biltong makers works the best) Once dill has completely dried, blend in spice grinder to make a green powder. Sieve about 3-5 times to get the perfect powder


Chefs Tip:

A small amount of spirulina powder can be added to give it an extra burst of colour if you feel the dill powder is not green enough

Equipment needed:

Dehydrator * will help speed up the process

Spice grinder



 5 Pink baby radishes

40g butter

40ml water

2ml Vanilla paste


Wash the radishes and make sure they are free from any dirt. Slice the radishes very thin (length ways)

In a small pot, melt butter in water and add vanilla paste, once butter has melted completely bring mixture to a boil and blanch the radishes for 30seconds.

Remove the radishes from the liquid, and leave to cool down. Do not rinse in in cold water.

Equipment needed:

Small Pot

Slotted spoon

Container for storing radishes

Chefs Knife

Cutting board


Pickled Turnips

3 Baby turnips

20ml balsamic glaze

40g butter

40ml water


Wash the turnips and make sure they are free from any dirt. Slice the turnips in about 2 mm thick slices, use small round cutter (10cent size) to cut out.

In a small pot, melt butter in water, once butter has melted completely bring mixture to a boil and blanch the turnips for 30seconds.

Remove the turnips from the liquid, and leave to cool down. Do not rinse in in cold water. Use half of the liquid and miux with balsamic and let the turnips soak in the mixture for 20min before using

Equipment needed:

Small Pot

Slotted spoon

Container for storing radishes

Chefs Knife

Cutting board

Round cutter (10cent size)


Garnish used

 Oyster leaf

Ice leaf

Fennel flowers

Salmon roe


Purple verbena flowers

Where to buy: The specialty leaves can be purchased through Nouvelle together with the mushrooms. Or you can buy from the supplier directly- Pico Gro

Chefs Tip: Ice Leaf is native to South Africa, they need heat to grow and thus why South Africa is the perfect habitat. They absorb salt from the air in coastal areas, and as a result from the high salt content they leave the soil barren for other plants to grow. Unlike other plants who breathe in carbon dioxide during the day, Ice plants only start to do so after sundown.

By |2018-05-21T13:32:07+00:00May 21st, 2018|Kos|