Hokkaido Smoulder

Background

Hokkaido Smoulder is a contemporary dish that takes inspiration from the rich culinary traditions of Japan, particularly the island of Hokkaido. Known for its natural beauty and bountiful produce, Hokkaido provides some of the finest ingredients that are key to this flavorful dish. The concept of the Hokkaido Smoulder revolves around capturing the essence of the region’s produce, primarily showcasing seafood and dairy, both of which Hokkaido is famous for. This dish is a harmonious blend of local ingredients, combined with modern techniques to create a unique and aromatic experience. Over the years, chefs have refined the Hokkaido Smoulder to balance the fresh tastes of the sea with the warmth and richness of artisan dairy products like butter and cream. It's a tribute to the island's rich gastronomic culture.

Ingredients

• Salmon (500g fillet)
• Butter (100g)
• Garlic (2 cloves)
• Lemon (1 whole)
• Potatoes (3 medium-sized)
• Dill (fresh, a small bunch)
• Heavy cream (200ml)
• Sea Salt (to taste)
• White Pepper (to taste)
• Olive Oil (2 tablespoons)

Preparation

1. Preparing the Salmon

Start by rinsing the salmon fillet under cold water and pat it dry with a paper towel. Place it on a cutting board, skin-side down, and run your hand over the fillet to feel for any bones. Use tweezers to remove any small bones you might find.

Season the salmon generously with sea salt and white pepper. Let it sit for about 10 minutes to allow the seasoning to penetrate the flesh.

2. Preparing the Potatoes

Scrub the potatoes clean under running water. Slice each potato thinly, about 3mm thickness, to ensure even cooking. Arrange the slices in a bowl, drizzle with a tablespoon of olive oil, and toss to coat evenly. Season with a pinch of sea salt and set aside.

3. Finely Chop Garlic and Dill

Peel and finely chop the garlic cloves. Rinse and pat dry the dill, then chop it finely, reserving a few sprigs for garnish later. Both ingredients will add a layer of aromatics to the butter sauce and the potatoes.

Cooking Process

1. Cooking Potatoes

Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper, and arrange the potato slices in a single layer. Bake for 25 minutes, or until they turn golden and crispy on the edges. Once done, remove them from the oven and set aside.

2. Sautéing the Salmon

Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, place the salmon fillet skin-side down, and cook for about 4 minutes. Carefully turn the fillet over and add the butter and garlic to the pan. As the butter melts, use a spoon to baste the salmon with the garlic-infused butter. Cook for 3 additional minutes or until the desired doneness is achieved.

3. Making the Cream Sauce

To the same skillet, squeeze the juice of the lemon and pour in the heavy cream. Stir gently to combine with the remaining butter and garlic. Reduce the heat to low, and let the sauce simmer for about 2 minutes to thicken slightly. Stir in the chopped dill, adding extra fragrance and flavor to the sauce.

How to Enjoy

Serve the Hokkaido Smoulder by placing the salmon fillet on a plate, drizzling the cream sauce over it. Arrange the crispy potato slices around the salmon to add a delightful crunch to your meal. Garnish with the reserved sprigs of dill for a fresh finish. For best results, enjoy immediately while the dish is warm, allowing you to fully savor the harmony of textures and flavors. Set a cooking timer to ensure that each component is cooked to perfection, enhancing your culinary experience.