Chef Atanu Nath's Confit Norwegian Salmon, Spring Greens & Carrot Foam

Chef Atanu Nath's Confit Norwegian Salmon, Spring Greens & Carrot Foam


For Confit Salmon


For Spring salad

  • Green Asparagus Spears- 5pcs
  • English seedless Cucumber- 1 pcs
  • Green Peas- 20gr
  • Cherry Tomato- 3 pcs cut in half
  • Mangetout-15gr


For Lemon Split Dressing

  • Extra Virgin Olive Oil-10ml
  • Lemon Juice-5ml
  • Salt-1 pinch
  • Honey-2ml


For Carrot Foam

  • 2 English Carrots - For Juicing (You need two carrots so that there is enough juice to      make foam, after collecting the foam rest can be used in other preparations)



  • Baby Basil Leaves- 3gr

  • Edible Flower- 2 gr


  1. Cut Asparagus Spears, and Blanch in salted Boiling water for 30 seconds, Immediately shock chill in ice water, after 5 minutes remove from ice water and patt dry it with kitchen towel. Repeat the same process with Mangetout & Green Peas.
  2. Cut Cherry Tomatoes in half and keep with rest of the veggies.
  3. Thinly Slice Cucumber and roll them. Keep all veggies in Fridge after covering with Cling Film.
  4. In a small bowl add Lemon Juice, Salt & Honey. Whisk till it becomes one body. Slowly drizzle in Olive Oil while whisking. Don’t Over Whisk to prevent a thick emulsion.
  5. Extract Juice of Two carrots using a juicer. Transfer in tall container and use hand Blender. Tilt the container at 45-degree angle while blending to make strong foam.
  6. Meanwhile Take a heavy bottomed pan , add olive oil, garlic and other aromats. Heat till the oil reaches 75*C.
  7. Place the Salmon skin side down cook for 5-8 minutes depending on the thickness of the salmon.
  8. Remove the salmon on a kitchen Towel using slotted spoon.
  9. Carefully flip the salmon and peel off the skin.
  10. Dress Asparagus, Mangetout & Green Peas with Lemon Split dressing. Arrange on the plate .
  11. Place cherry Tomatoes, and Cucumber Ribbons.
  12. Pace the salmon on the plate. Sprinkle Maldon Salt on top of it.
  13. Spoon carrot foam and garnish with Basil leaves and Edible Flowers.


Order Now : Lion Fresh Norwegian Salmon Fillet - 1 pc (200gr )


Chef Atanu Nath
Corporate Chef


 Graduate of IHM, Gwalior in Culinary and Hospitality management, Chef Nath has worked amongst the top Michelin Star chefs and has been living between Dubai and Abu Dhabi for the last 13 years before moving to India and heading the CAARA kitchen. Chef Nath started his career with the Oberoi in New Delhi and went on to work at the Burj Al Arab, Kempinski Dubai and Wheelers by Marco Pierre White to name a few.  


Founded in 2014, CAARA is an acronym for Culinary Arts & Research Academy. This endeavor stands at the heart of CAARA's food exploration and has been the passion that drives all of CAARA's subsequent ventures.

The CAARA ethos resonates in all of their different sectors; bespoke catering, a culinary academy, the CAARA café, chef recruitment, consultancy and fine food products. CAARA believes in sourcing locally from their own farms, supporting local artisans, and when required has the resources to source the best ingredients from around the world.

CAARA's diverse culinary expertise and attention to detail mirrors the passion to share fine food with everyone.





June 21, 2016 by South Delhi
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