Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
Cured salmon with dashi braised salmon skin and deep fried aubergine puree
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
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
4
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
5
Peel and cube the aubergine and toss in the rice flour to coat
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
8
Preheat the oven to 180°C/Gas mark 4
9
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
10
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
11
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
12
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
13
Cut the milk skin into 4 squares, cover with a little more milk until ready to use and reserve in the refrigerator
14
Heat the squares of milk skin in some of the agadashi
15
In a separate pot, heat some agadashi with the enoki tops
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.