CRISPY SKIN SALMON WITH CARAMELISED LIME AND SRIRACHA VELOUTÉ

Townsville Bulletin - Townsville Eye - - Food -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.