New style tataki with Andfjord Salmon

He has received a batch of the very first land-based salmon from Andfjord Salmon, which he will now be using to prepare the restaurant's signature dish.

"Here, we cut slightly thicker slices for tataki than we normally do for sashimi."

Tataki is a Japanese cooking method where fish or meat is cooked or grilled quickly on high heat, so that you get a good fried crust on the outside, while the inside remains juicy and raw.

"We'll then add some ginger, which is very good with salmon. You can peel it, but I like to use my knife if I'm only going to make a small portion. All ingredients for this dish should be finely cut."

Tataki should therefore only be slightly seared. You can pour hot oil on top, or you can use a blow torch, so that you get a little crust on the fish, while it remains raw and juicy on the inside.

"For many, this gadget is the magic behind their tataki," says Øyvind, holding up his blow torch.

However, today he will be using the first method.

"We slice chili, ginger, and, not least, garlic. I prefer Chinese garlic, which is much easier to peel and a little milder in taste than other varieties," says Øyvind.

"This is actually the signature dish of Michael Skiri, who is the general manager here at Michaels. He made this dish for me the very first time I had dinner with him," says the chef.

"Now, I'm going to heat canola oil. Sunflower oil can also be used, as both are neutral oils. We mix it with sesame oil, which is incredibly good with salmon. We quickly heat it up to 180 – 200 degrees Celsius, i.e., just as hot as when frying fries or making fish and chips."

"First, we sprinkle the garnish we've cut over the pieces of salmon. Then we add a little salt. Finally, we pour the hot oil over the salmon, so that it is very quickly heated on one side, while it remains raw on the other."

"At the very end, we top it with some sesame seeds and a little green garnish. Nothing could be easier — and better — than this tasty dish," says Øyvind.