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64 Asian style salmon fillet Serves 4 | Preparation time: 80–100 minutes + 12 hours to marinate Ingredients For the marinade: 10 g cardamom | crushed 3 stalks of lemon grass | chopped 30 g wild blossom honey 2 tbsp. soy sauce 100 ml vegetable stock 1½ tbsp. sesame oil 1 clove of garlic | sliced 50 g root ginger | sliced 2 limes For the salmon fillet: 2 salmon fillets (400 g each), ready to cook, skin removed 1 tbsp. rapeseed oil For the sauce: 250 ml coconut milk 1 carrot | cut into thin strips 2 spring onions | chopped 80 g sugar snap peas 15 ml rice vinegar 20 g honey 40 g bean sprouts Salt Pepper Accessories: Flat, heat-proof plate Paper towels Sieve Preparation Toast the cardamom in a pan, then add the lemon grass. Add the wild blossom honey and leave to caramelise slightly. Deglaze with soy sauce and vegetable stock. Remove the pan from the cooking zone and add the sesame oil. Add the garlic and ginger to the marinade. Add the zest and juice from the limes to the marinade. Leave the marinade to cool. Marinate the salmon fillets overnight. Pre-heat the plate in the drawer on a setting of 5 bar segments for 15 minutes. Remove the salmon fillets from the marinade and pat with paper towels. Strain the marinade through a sieve and place to one side. Place the salmon fillets on the plate in the drawer and cook. Bring the coconut milk to the boil and add half of it to the marinade. Leave the sauce to simmer on a low heat and reduce by half. Cook the carrot, spring onions and sugar snap peas in the sauce for 5 minutes. Season with rice vinegar, honey, salt and pepper to taste. Add the bean sprouts and cook for 2 minutes. Heat the rapeseed oil in a pan and sear the bottom of the salmon fillets on a high heat for around 2 minutes. Warming drawer settings  Core temperature: 52–54 °C Duration: 50–70 minutes