Radisson Hotel

True to his philosophy is this amazing salmon dish. At first glance, everything looks so intricately and delicately put together. However, all the components that present itself upon that platter were in fact quite simple. “The secret behind it,” says Mr. Mondal, “Is to get some good salmon and good ingredients.” Pair the flavors correctly, pair the colors correctly, and it seems like sorcery on a plate, in visual and in taste.

 

200gm of Norwegian Salmon Fillet

2Lemon

5gm of Mustard paste

5gm of Thyme herbs

10gm of Garilc

A PINCH of Salt

A PINCH Pepper Corn

20 ml of Olive Oil

10gm of Butter

10gm of Double Crème

25gm Green peas

25gm Asparagus puree

Cauliflower puree  

40gm of Carrots

20gm of Mushroom

Garnish with Coral Tuile

 

Remove the scales and clean the salmon, but keep the skin on. Marinate it with garlic, salt, pepper, lemon juice, mustard paste and chopped thyme leaves. Keep it marinated with garlic salt, pepper, lemon juice, mustard paste and chopped thyme leaves for 15 minutes. Grill it to perfection using olive oil.

Make purée of asparagus tips and grill the other vegetables. Make the lemon butter sauce using lemon juice, butter and cream. Assemble and serve hot.
 

‘French pastries are considered some of the best in the world,’ shares Mr. Lokendra Yonjon, Executive Pastry Chef at Radisson Hotel in Lazimpat. He further added, “Their attention to detail and the in-depth knowledge they seek while making pastries is unmatched.” Mr.Yonjon’s had a career as colorful as his creations. He has travelled to different corners of the world, setting up pastry shops for many hotels and companies, all the while learning, working, and training, only to find himself pleasantly sink further into the vast world of pastries. 

 

Summer Love - Entremets
Also known as Fromage Blanc with Assorted Fruit Confit, Summer Love, is Mr. Yonjon’s latest pastry creation based on seasonal produce, made to perfectly fit the chill vibes this summer. The biscuits, confit, and fromage combine into a variety of textures and flavors, creating an experience of its own.

Pain de Genes Biscuit
Ingredients
Almond paste - 500 gm
Yolks – 55 gm
Whole egg – 285 gm
Flour – 80 gm
Corn flour – 55 gm
Butter – 80 gm
Egg white – 90 gm
Sugar 10 gm

Method:
Beat eggs and almond paste in a mixing bowl. Add flour and corn flour to the mix. In another bowl, beat egg white and sugar. Softly fold the meringue to the first mixture and add melted butter. Bake at 200 degrees centigrade for 12 minutes.
Confit
Ingredients
Assorted cut fruit – 1kg
Water – 300g
Sugar 150g
Cook together until soft

Mass Gelatin:
Ingredients
Warm water 70 degree centigrade – 1ltr
Gelatin powder – 200 gm

Method:
Stir gelatin powder in hot water and whisk until dissolved. Keep it in the chiller until set.
Mousse Fromage:
Ingredients
Egg yolk – 180 gm
Sugar – 210 gm
Water - 60 gm
Fromage 35% - 750 gm
Gelatin mass – 135 gm
Lime zest – 2 pieces
Whipped crème – 900 gm

Method
Cook water and sugar. Add yolk, mix well to make a sabayon. Mix fromage, lemon zest and sabayon until soft. Add the mixture into the whipped crème 
White Glaze
Ingredients
Water – 400 gm
Condensed milk – 250 gm
Mass gelatin – 120 gm
White chocolate – 320 gm
Titanium dioxide – 10 gm

Method
Heat condensed milk and water. Add mass gelatin until dissolved. Add chocolate and titanium stir. Use a hand blender to make a silky smooth texture.
Assemble
Place mousse fromage over a pain de genes. Create layers of assorted confit and pain de genes. Finally cover with mousse fromage and place in freezer for 4 hrs. Unmold and pour white glaze and decorate.