For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.
The folder name
Please choose a different name.
Please enter a name for the new folder.
To make the agadashi, bring the dashi, water and kombu to a boil. Add the soy, mirin and sugar. Remove from the heat and leave to soak for 12 hours, then remove the kombu before use
4 tbsp of hon dashi
1000ml of water
100g of kombu
4 tbsp of soy sauce
4 tbsp of mirin
2 tbsp of caster sugar
Place the salmon on a tray with the flesh side up, cover with the sugar and salt and refrigerate for 2 hours to cure. Brush off the excess salt
1 salmon fillet, skin on, weighing 250g
10g of caster sugar
20g of sea salt
Portion the salmon into 4 x 5cm squares and place into a vacuum-sealed bag with the olive oil. Cook sous vide at 42°C for approximately 9 minutes
2 tbsp of olive oil
Remove the bag of salmon from the water bath, leave in the bag and place on a baking tray, covered with parchment paper. Place in an oven on a very low heat to keep warm
Peel and cube the aubergine and toss in the rice flour to coat
60g of rice flour
Deep fry the aubergine cubes until golden brown
grapeseed oil, for deep frying
Soak the fried aubergine in enough agadashi to cover for 2 hours before blitzing in a food processor, adding the agadashi, if necessary, until a thick, spoonable purée consistency has been achieved
Preheat the oven to 180°C/Gas mark 4
Take the skin from the salmon, making sure it has been scaled and any fish has been scraped off, then place the dry skin between 2 sheets of baking parchment and 2 trays and bake for 20 minutes until dry and crispy
Char the salmon skin in a dry hot pan. It will bubble and puff up when done. Then put the hot skin into the hot agadashi and rehydrate by soaking for approximately 1 hour
To make the milk skin, fill a half gastro tray 400ml deep with the milk, put it on top of the stove and bring to 110°C (use a thermometer to keep the temperature constant) when a skin will form
1000ml of whole milk
Lift the skin off onto a tray lined with cling film and sprinkled with a few drops of milk to stop the skin sticking. Add more drops of milk and more cling film, wait for the next skin to form, and repeat
Cut the milk skin into 4 squares, cover with a little more milk until ready to use and reserve in the refrigerator
Heat the squares of milk skin in some of the agadashi
In a separate pot, heat some agadashi with the enoki tops
1 tbsp of enoki tops
In 4 large serving bowls, place 1 tbsp of the aubergine purée, a piece of salmon on top and drape the braised salmon skin over
Garnish each serving with the ikura, the finely sliced spring onion, the shiso cress and the milk skin
2 tbsp of ikura
1 spring onion
4 shiso cress leaves
Dress with the agadashi and enoki tops
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.