CRISPY SKIN SALMON WITH CARAMELISED LIME AND SRIRACHA VELOUTÉ
Crispy skin salmon with caramelised lime and Sriracha velouté has just come on to the menu at the North Queensland Club. The dish combines classic French techniques with a slightly different take. JeanFrancois said the Sriracha — a type of hot sauce — did not add any spice to the modern dish, rather it just added a flavour note. “I believe in my sauces and the freshness of my produce,” he said. “I use classic techniques for it, and used a really light bisque for the sauce and thickened it with cream.” Velouté sauce is one of the five mother sauces of classical cuisine, which means it’s a starting point to create other delicious sauces.