Warm Salad with Tiger Sauce
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Brian Mark Hansen
Winner of Bocuse d'Or 2023
This dish has plenty of character and depth on its own, but can easily be elevated further with fried scallops or other delicate raw materials from the sea. The combination of crispy fried vegetables and the intense, umami-rich tiger sauce gives the dish both bite, freshness and fullness.
Servings
: 2
servings
Ingredients
150
g
prepared cabbage sprouts
1
squash
100
g
celery leaves
endive or Christmas lettuce, radicchio and frisée
2
red mild chilies
10
g
wild yuzu juice
30
g
white soy sauce
4
g
sesame oil
100
g
rice wine vinegar
10
g
kombu powder
15
g
bonito flakes
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Instructions
All ingredients for the sauce are placed in a vacuum bag and heated to 70 °C for 30 minutes. If you don't have a vacuum bag, you can heat it all in a pot to 70 °C.
Step 1/5
Then let the sauce infuse for 30 minutes – and it's ready to use.
Step 2/5
Cut the cabbage into bite-sized pieces, and keep the squash and celery leaves in longer stalks. Chop the chili into thin strips.
Step 3/5
The prepared vegetables are fried hard in a pan.
Step 4/5
Then they are glazed with the tiger sauce.
Step 5/5
Arrange the salad on a plate, and finish by distributing the tiger sauce.
Brian Mark Hansen
Winner of Bocuse d'Or 2023
Brian Mark Hansen is considered one of Denmark's most talented chefs. In 2023 he won the world's most prestigious culinary competition, 'Bocuse d'Or', also known as the unofficial world championship of the profession.
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