[Poached salmon with beetroot and raspberry cheese, bacon edamame puree]
 
<Poached Salmon with Beetroot and Raspberry Cheese>Recipe
 
Cooking time: about 3 hours 
 
Material: 
250g salmon fillet  
500 grams of water  
50 grams of salt  
20 grams of granulated sugar  
Raspberry cheese 50g  
Beetroot (cut into corners) 50g  
 
Preparatory work: 
Prepare 50 grams of raspberry cheese and set aside 
Cut 50 grams of beetroot into corners and set aside 
 
Steps: 
1. Add salt and sugar to water and stir until completely dissolved.  
2. Add salmon fillets and marinate for one hour.  
3. Take out the salmon fillets and put them in a plastic bag.  
4. Heat a pot of water to 50 degrees, slowly sink the plastic bag with salmon into the water, let the water pressure naturally squeeze out the air in the bag, and seal the plastic bag when the water level reaches the mouth of the bag. , let the salmon soak in hot water at 50 degrees for 20 minutes.  
5. After 20 minutes, take out the salmon and transfer it to ice water to freeze for 1 hour.  
6. Take the frozen salmon out of the plastic bag, roll it with plastic wrap and cut into thick slices.  
 
Integration: 
1. Finally, serve the salmon, raspberry cheese and beetroot on the plate.  
(Note: The boiled salmon must be rolled in plastic wrap to cut into perfect slices) 
 
 
<Bacon and edamame>recipe
 
Cooking time: about 3 hours 
 
Butter cream fresh milk potato puree 
Material: 
3 American Potatoes 
Butter 250g 
Cream 150g 
Fresh milk 100g 
 
Steps: 
Steam American potatoes over water for 1 hour and 45 minutes.  
Put the butter, cream and fresh milk into the pot and bring to a boil.  
After peeling the potatoes, use a potato puree to mash the potatoes into a puree shape. Pour in the butter and cream and stir until completely mixed. Season with salt and pepper.  
Strain the potato puree through a flour sieve.  
 
Stir-fried edamame with bacon 
Material: 
Pancetta 200g 
Edamame 100g 
 
Steps: 
Soak the edamame in salt water for 2 minutes, pour out and drain.  
Sauté the bacon in a pan until fragrant, add the edamame and stir-fry briefly, then serve on top of the potatoes.  
 
This recipe is provided by Ricky Cheung, Executive Chef of The Food Story Group