Pan-seared Tasmanian salmon, with miso mustard sabayon, radish and ginger coulis

Serves 4

Ingredients
4 Tasmanian salmon fillets (200g each)
400 grams Chinese broccoli
Salt and pepper to taste

Miso Mustard Sabayon
3 egg yolks
1 lemon – juiced
100ml vegetable oil
1 tbsp miso paste
1 tsp Dijon mustard
                                                        Salt and pepper to taste

                                                        Radish & Ginger Caulis
                                                        300g freshly grated radish 
                                                        100g freshly grated ginger
                                                        50g sliced spring onions
                                                        2 chopped red chillies
                                                        1 tbsp oil 
                                                        Salt and pepper to taste

                                                        Method
                                                        Sear the salmon, skin side down first, until crispy, turn and sear the other side for 2 minutes or until
                                                        the salmon is medium rare. Set aside.
                                                        Blanch Chinese broccoli and season with salt & pepper.

                                                        Miso mustard sabayon
                                                        Place eggs yolks and mustard in a mixing bowl and whisk the mixture over a water bath on medium heat.
                                                        When mixture begins to thicken, add oil slowly.
                                                        Continue to whisk until mixture has doubled in volume and is smooth.
                                                         Remove from heat and add in miso paste, season to taste.

                                                         Radish and ginger coulis
                                                         Mix grated radish with spring onions, ginger and chillies, add oil and season with salt and pepper.

                                                         To serve 
                                                         Place the Chinese broccoli on the centre of the plate and balance the salmon on top, spoon the miso
                                                         sabayon over it and then drizzle the radish and ginger coulis around the plate.