Salmon with Corn Velouté and Spring Vegetable

Video Link:
https://www.instagram.com/reel/Cg_YHA9LKv1/

Ingredients:

2 ears of corn
Salmon fillet skin on
Baby Carrots
50g Edamame
100g Ramen noodles
15ml white wine
15ml cream


Method:

1. To make the corn veloute:
   Blend 2x fresh corn and 100 ml of water until juiced then strain and add to a saucepan with salt , 15ml white wine and 15ml of cream and simmer until custard consistency.
   
   
2. Pan fry salmon in a medium pan with oil for 8 minutes until the skin is crispy,  turn over and cook for a further 4 minutes and set aside.
   
   
3. Microwave baby carrots and edamame for 3 minutes and cook ramen noodles as per packet directions.
   
   
4. Place cooked noodles in the bottom of a bowl, scatter the vegetables and place the salmon on top and pour in the corn veloutte and sprinkle BiGG Wasabi Seaweed