We had a brief hint of spring this weekend here in Perth so i thought i would bring out something fresh and crisp for the good weather.
This is my sliced salmon, seared very briefly in a non stick pan and plated up. Then hit with my beef consomme which i make from scratch. This takes around 9 hours of reducing and then finally pressing the stock through a very fine cloth to get rid of any loose sediment. This finishes the cooking of the salmon.
i made a stir fry with buckwheat soba noodles which take no more than 3 minutes to cook, i fried off some red onion and spring onion with some of my curried cauliflower, some fermented chillis and also some fermented cabbage courtesy of 
A very fast meal to serve but so effective and punching with color. Let me know what you think
enjoy
chefm31ster
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