Full Course with White Soy Beurre Blanc, Salmon Steak, and Shrimp Wasabi Cream

Steps

1. 1

   Add pickling spice to a pot and toast over medium heat for 30 seconds to release the aroma.

2. 2

   Add the white wine and white wine vinegar and reduce until only 3 Tbsp remains.

3. 3

   Add heavy cream, bring to a boil, then gradually add butter while adjusting the consistency.

4. 4

   Season with white soy sauce to complete the beurre blanc.

5. 5

   Season the salmon with salt and sear on both sides in a pan with grapeseed oil until golden.

6. 6

   Rinse the chickpeas in cold water through a strainer and drain.

7. 7

   Blend the chickpeas, sesame sauce, olive oil, and ice cubes until smooth in a blender.

8. 8

   In a mixing bowl, whip the heavy cream and sugar together.

9. 9

   Mix wasabi into the whipped cream to make the wasabi cream.

10. 10

    Plate all the components with volume and presentation to finish.