Sea treasures in three acts

The second prize in the Polish National Cooking Contest "Nowy Wymiar Gotowania - SAGA"
Author: Łukasz Fulara
Ingredients (1 serving)

1. SALMON SIMMERED IN ORANGE JUICE
50 g salmon fillet
1 orange
50 ml orange juice
25 g marinated ginger
1 tsp roasted sesame seeds
1 shrimp (size 16/20)
100 g purple potatoes
1 leek
1 tbsp butter
olive oil
sea salt
white pepper

2. MUSSELS WITH SOBA NOODLES IN HIBISCUS AND CHILLI SAUCE
1 New Zealand mussel
1,5 tbsp butter
2 cherry tomatoes
2 pieces of green asparagus
30 g mushrooms (chanterelles)
1 red onion
2 cloves of garlic
50 g soba noodles
4 dried hibiscus flowers
1 / 2 chilli peppers
100 ml red wine (Chile)
lemon juice
olive oil
sea salt

3. COD CHEEK ON ROASTED PEPPER WITH FETA CHEESE IN MINT AND SPINACH SAUCE
1 cod cheek
1 green pepper
1 red pepper
1 yellow pepper
60g feta cheese
120 ml olive oil
fresh oregano
1/2 tbsp butter
parsley
a few leaves of mint
a few leaves of spinach
1/2 lemon

SAGA Cooking Paper
1. Salmon simmered in orange juice.
Wash the salmon and dry it with a paper towel. Slice the orange. Take one sheet of SAGA cooking paper, place the salmon on it and add the marinated ginger (whole), a piece of orange and the roasted sesame seeds. Make a SAGA pouch and simmer in a pot of hot orange juice for about 5 – 7 minutes.

Peel, boil and mash the potatoes. Roll out the potato mash between two sheets of SAGA Cooking Paper. Sauté the shrimp in the olive oil and place in the middle of the mash. Use the SAGA Cooking Paper to make a roll.
Boil 2 leaves of leek. Wrap the puree in the leaves and then in SAGA Cooking Paper. Tie with cooking string if necessary. Simmer package in hot water for about 10 minutes so that the leaves soften and stick to the mash (approx. 2cm of water in the pot). When done, cut roll into slices.

Take the salmon out of the SAGA Pouch and place on the puree slices.

SAUCE
Season the orange juice (used for the salmon) with salt and white pepper. Add one tablespoon of cold butter and stir over heat until you get the desired consistency.

2. Mussels with soba noodles in hibiscus and chilli sauce.
Empty and dry the shell. Dice the chanterelles, asparagus, cherry tomatoes, garlic and onion, and then sauté in the oil with a little added butter. Take one sheet of SAGA Cooking Paper. Place the shell on the paper. Fill it with the stuffing. Season the mussels with sea salt and lemon juice and place on top. Make a SAGA Pouch. Bake in an oven at 175oC for about 5 minutes.
Boil the soba noodles.
You can serve the mussels directly from the paper or on the soba noodles.

SAUCE
Boil hibiscus and chilli peppers in red wine. Allow to cool. Add one tablespoon of cool butter.

3. Cod cheek on roasted pepper with feta cheese in mint and spinach sauce.
Line the baking tray with SAGA Cooking Paper. Wash and place the pepper on the tray. Bake in an oven at 175oC for about 7-10 minutes. Peel the pepper and marinate in the oil with oregano for about 2 hours.
Slice the pepper and feta cheese into rectangulars and arrange them alternately. Line the baking tray with SAGA Cooking Paper and bake in an oven at 140oC for about 5 minutes.
Wash the cod cheek and dry it with a paper towel. Sear in the oil with added butter for about 3 minutes. Take a sheet of SAGA Cooking Paper. Put the cod onto the paper. Add butter, a pinch of oil and a sprig of parsley. Bake in an oven at 165oC for about 5 minutes.


SAUCE
Wash the leaves of mint and spinach. Add the leaves and a few drops of lemon juice into 100 ml of oil. Put through a blender.

Serve the sauces as shown in the picture - not only as a flravouring, but also as a decoration of the plate.