Ōra King salmon, Vidalia onion panna cotta, pistachio nougatine and nage
Recently, Ora King, a producer of high-end farmed salmon in New Zealand, joined forces with Chefs Roll to promote a competition with chefs around the world. Winners were taken on a magnificent culinary tour of Japan.
Finalist Jonathan Granada of Otium in Los Angeles, California, U.S.A., created a dish that was a visual and textural masterpiece, making sure to keep the fish as the shining glory. The twists of nori-dusted salmon were nestled into a silky and palate-awakening Vidalia onion panna cotta, with pistachio nougatine adding a delightful crunch. Bursts of color came from a scattering of child blossoms and scallion émincée.
Granada’s stunning creation was hardly a surprise – he is the recipient of pedigree training, working his way through the Thomas Keller Restaurant Group, first at Bouchon and then The French Laundry, before following the Chef de Cuisine Timothy Hollingsworth to open Otium.
Farmed in the crystal-clear waters of Marlborough Sounds, on the north tip of New Zealand’s South Island, Ora King salmon has been likened by many to wagyu beef, with its richly marbled flesh, smooth texture, and unctuous flavor. Awarded Green Best Choice from Monterey Aquarium’s Seafood Watch program, Ora King’s sea farm pens are 98-percent water to two percent fish, and the company has placed a focus on humane harvesting.
High in omega 3 fatty acids, the bright orange flesh and buttery texture make this salmon hugely popular with chefs and home cooks alike.
