NELSON AMORIM – Bangkok Best Dining

CHEF'S PROFILE AND RECIPE – AUGUST 2018

NELSON AMORIM

NELSON AMORIM

HEAD CHEF - PARTNER

Nelson was born and raised in Northern Portugal, right around the magnificent wine region of Douro Valley. At just 27 years of age, he has achieved a great deal. Nelson first honed his skills at DOC Restaurante working for Michelin-star chef Rui Paula, considered one of the leading exponents of new Portuguese cuisine. Possessing an adventurous Portuguese spirit, he decided to leave his comfort zone, first to the Madeira islands, then Angola, before settling down in Asia.

He was a new opening Head Chef at Casa Lisboa restaurant in Hong Kong where he stayed there for over 2 years and made it to the city's top Portuguese restaurant. Wanting to broaden his skills in other cuisines, he moved on to work for 3 Michelin-star chef Umberto Bombana at his restaurant in Macau.

Il Fumo is the culmination of all Nelson's experience. Given a free rein in our kitchen, he presents you with his own unique brand of new-wave Portuguese gastronomy, one that pays homage to his childhood memories while at the same time embracing all the techniques and sensibilities that he learns through his travels and works all over the world.


NELSON AMORIM SHARES A RECIPE

'TROUT IN ITS NATURAL HABITAT'

'TROUT IN ITS NATURAL HABITAT'

Ingredients:

  • Ocean Trout

  • Fresh Pine

  • Bouchot Mussels

  • Sea Asparagus

  • Salty Fingers

  • Extra Virgin Olive Oil

  • Grapeseed Oil

  • Wakame Seaweed

  • Dried Nori Seaweed

  • Bonito Flakes

  • Lemon

  • Seasonal Mushrooms

  • Salt

  • Butter

  • Japanese Bread Crumbs (Panko)

 

Pine Oil

  • Remove pine leaves from the stem. Cover with 50% extra virgin olive oil, and 50% grapeseed oil. Vacuum pack and sous vide for 25 minutes at 43º. Cool down and strain. Keep the oil only.

Pine Consommé

  • Use the leftover pine stems from the pine oil and put on a pan. Cover with vegetable stock and let it boil. Add bonito flakes, lemon zest and dry nori seaweed. Turn off the fire and let it simmer for 30 minutes. Strain and season with salt if needed.

Pine Moss

  • Blanch pine leaves in boiling water. Cool down in ice water. Add butter and blend into a paste. Add Japanese bread crumbs and seasoning. Spread thinly in a tray with cooking paper. Let it rest in the fridge. Cut with a round mold. Display on the plate and burn quickly with a blow torch to add smoke.

Mussels

  • Heat olive oil with garlic, coriander leaves and bay leaves. Add the mussels. Refresh with white wine and cover the pan. When the mussels start to open, remove from the fire and let them cool. Remove mussel meat and reduce the stock that is left. Charcoal-grill the mussels and brush with the reduced stock.

Trout

  • Clean and remove all bones from the trout. Brine in a solution of water and 10% salt for 4 minutes. Wash it with cold water. Vacuum pack with extra virgin olive oil. Sous vide for 13 minutes at 48º.

Mushroom Purée

  • Sautée seasonal mushrooms in olive oil and garlic until all the moisture has been removed. Remove garlic and add white wine. Reduce and add wakame seaweed. Blend and add olive oil and vegetable stock. Season if needed.

Garnish

  • Garnish with sea herbs such as sea asparagus, salty fingers and sea fennel.