Steak, scallops and salmon in peperoncino sweet oil

Sous Chef, Jeffrey Rocha of the Ritz-Carlton Bahrain Hotel & Spa steakhouse ‘Plums’ shares one of his favourite recipes

Ingredients
(No of Portions: 4)
Beef tenderloin  360gm
Alaskan scallops  120gm
Fresh salmon, skinless 240gm
Salmon skin   To wrap
Sea salt   10gm
Crushed black pepper 7gm
Olive oil   15 ml
Butter   5gm
Daikon cress  10gm
Cherry tomatoes  25gm
Fresh basil  4 leaf
Parmesan grated  15gm
Balsamic vinegar  60ml
Beluga caviar  16gm

Method:
Clean the skin of salmon and scrap of the skin till it turns totally white.
Cut 2 strips of salmon into 2” strip with ?’ thickness, same size.
Wrap the strips of salmon on either side of the scallops. Cover them with the cleaned salmon skin and set aside.
Cut the cherry tomatoes into half, marinate with salt, crushed black Pepper and some olive oil. Shred some fresh basil on the tomatoes and top it with grated Parmesan cheese.
Rest it under the heater for slow cooking for approximately 30 minutes.
Marinate the tenderloin and the salmon and rest for few minutes.
Seal the edge of the salmon skin and grill it on either side. Repeat the process for the tenderloin as well. Finish the cooking as desired in the oven.
Drizzle some of the peperoncino sweet oil on the plate. Set the cooked tomatoes along with some daikon cress.
Plate the steak on the centre of the plate and top with the salmon roll. Top it with a quenelle of Beluga Caviar and some herb salad.