Salmon Sherry

Method
Seal the salmon, the sherry and a pinch of salt in a vacuum bag and cook it for 20 minutes at 50˚C in an immersion cooking bath.

Make a garlic and parsley lactonese with a hand blender, introducing first the sunflower oil, half the milk, the garlic and the parsley. Once everything is blended, then slowly start adding the rest of the sunflower oil and salt to taste.

For the creamy saffron sauce, toast the saffron in a pan with a splash of extra virgin olive oil and add the whipping cream; let cook slowly for 5 minutes until it’s reduced to creamy sauce texture and add a pinch of salt.
Pan fry the spinach with the remaining extra virgin olive oil and a pinch of salt and white pepper.

Place the spinach at the centre of the plate surrounded by the saffron sauce and the green alioli spots and top it with the bread croutons.
Strain the salmon from the vacuum bag, dry it with an absorbent paper and torch it with a gas blowtorch on the flesh meat side, then turn it and set it up at on top of the spinach and remove the skin and torch the back.

About the chef Jordi Valles Claverol

Celebrated Chef Jordi Valles Claverol hails from Barcelona. After spending time in the best kitchens of Paris and Spain, he went to China in 2008 to helm Agua Restaurant and to develop Aqua Restaurant Group, with openings in Hong Kong, Beijing and London until late 2015. He joined Paresa Resorts in January 2016. Jordi’s cuisine offers modern twists on old classics and contemporary Mediterranean cooking at its finest. His open mind and savoir faire in the kitchen have honoured him with multiple awards for the last 10 years.