Rodolfo Contreras
Executive Chef
The Wright Restaurant

Bonito-Wakame Steamed Salmon

Ingredients

6 fillet Sardines
3/4 cup Champagne vinegar
1 cup Water
1 piece Kombu
2 each Piquillo pepper in a can
1 tsp 25 years aged balsamic
1 tbsp Salt
2 5/6 oz Dehydrated olives
1 tsp Shallots
1 tsp Red pepper reduction
4 2/5 oz Isomalt sugar
4 2/5 oz Glucose
4 leaves Mizuna

Preparation