Salmon Tartare by Chef Mesha Tarun, H&S Chef Of The Month
H&S Chef Of The Month
Chef Mesha Tarun
Nationality: Kenyan
Interview With H&S Magazine
Who Is Mesha Tarun?
I’m a 21-year-old, young, enthusiastic chef who has a passion for creating unique flavour combinations and culinary experiences for my guests.
Type Of Cuisine?
I’m not inclined to anything specific. I usually just take what I’ve learnt from different chefs I’ve worked with in the past, and add my own personal touch and flavour profiles. However, I’d say that some of the techniques are French based – which I then build on for a culturally diverse standpoint.
What Inspired You To Become A Chef?
It’s quite a long story really – but to cut it short – I first wanted to study Engineering, by which I got accepted into university. As I was waiting for the course to start, I ended up in a fast-paced hotel kitchen. Time passed, and I discovered I had a passion for food and cooking, which I never knew about. Decisions
were made, and I followed my heart and what made me happy. My first inspiration would be my mother – followed by my mentors, who have taken me under their wing and taught me to be open-minded and creative.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
I’d say that it’s to constantly keep up with trends and demands. But I was always taught that challenges are a way to make life interesting and the moment you stop accepting them, is the moment that you stop moving forward.
What’s Your Biggest Achievement In The Culinary Industry?
Inspiring young people like myself to follow their passion through my work. – Mainly from Private Dining events that I do.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Honestly, I think that it comes as a package. Food is art, and you really create something beautiful without putting all the three together.
Recipe Of The Week: Salmon Tartare With Iced Cucumber & Soy Vinaigrette
Ingredients:
• 120g salmon chopped into 1 cm cubes
• Chives 3 stems chopped
• 20g crème fraiche
• 10g grated green apple
• Juice and zest of one lemon
• Salt
• White pepper
• 1 small English cucumber diced (10g)
• 20ml neutral oil
• Half a clove of garlic
• 1g thyme
• 10ml light Soy sauce
• 10ml orange juice
Preparation: The Salmon
Mix the salmon, chives, crème fraîche, grated apple, lemon juice, lemon zest, salt and pepper.
Preparation: The Iced Cucumber
Pour the icy salt water over the diced cucumber and leave in fridge to chill.
Preparation: The Soy Vinaigrette
Mix the soy sauce with the neutral oil, garlic, thyme and orange juice. Blend till smooth. Pass through a strainer to remove any unblended pieces.
Plating
To plate, place the salmon pieces in the centre of the dish and dress with iced cucumbers & edible flowers on top and add the soy vinaigrette around the salmon. Serve cold!
