Chef's special

PUBLISHED : Friday, 30 August, 1996, 12:00am
UPDATED : Friday, 30 August, 1996, 12:00am

An acclaimed chef in the promotion of Italian fine dining cuisine all over the world, Sarino Serratore started his career at the Hotel Savoy Baur-En-Ville in Switzerland in 1983.

After two years, he moved on to work for the Savoy Hotel in London and later moved to the Regent Hotel in Melbourne as executive chef. Sarino also worked in Canada, Venezuela, Chile, Portugal and the Dominican Republic.

He is now a member of Les Toques Blanches International and commissioned as an ambassador to promote Italian fine dining cuisine worldwide.

Chef Serratore is currently guest chef at the The Excelsior Hotel's Italian Promotion, taking place in the Cammino Restaurant until September 3.

Home Pickled Fresh Salmon with a Green Asparagus Salad and Tomato Basil Bruschettas (for one-side salmon) 1 tsp mustard seeds 1 tbs crushed dijon mustard 11/2 dl raspberry vinegar 5 dl walnut oil Salt and ground sweet paprika 10 peppercorns and juniper berries (crushed) 1 side Atlantic or North Sea Salmon Baguette sliced, 2 pcs per plate Peeled, seeded and cubed tomatoes, 2 tsp per plate 1/2 tsp chopped basil 1/2 tsp virgin olive oil 2-3 pcs green peeled asparagus per plate 20-30g young greens per plate Place trimmed and boned salmon in a serving dish. Mix salt and paprika, sprinkle over salmon, let it rest for about five minutes.

Meanwhile mix the mustard vinegar and walnut oil, pour it over the salmon (face up). Sprinkle with the remaining spices and marinate for 24 hours in refrigerator. (Turn every few hours.) Arrange a bouquet of young greens on a plate, place two pieces of toasted baguette with diced tomatoes, olive oil and basil.

Lay thinly sliced salmon over it and garnish with asparagus salad.