Chef Degan Septoadji’s passion for Indonesian culture is expressed through his culinary diplomacy, which has led him to cook and present his dishes at some of the world’s most prestigious venues. Since 2014, Chef Degan has guided a team of talented young Indonesian chefs in showcasing Indonesia’s rich culinary heritage at renowned locations, including the 3-Michelin star Schwarzwaldstube restaurant in Hotel Traube Tonbach, Germany, and the legendary Cafe de la Paix in Paris, France.
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At Hotel Traube Tonbach, Chef Degan first created his Salmon Lodeh during an Indonesian food promotion in 2014. This dish served as the fish course in a five-course menu. The concept behind Salmon Lodeh was to craft a signature Indonesian dish that is light, exotic, and elegant, creating a harmonious pairing with German wine.
Salmon Lodeh is a fusion of high-quality salmon and the beloved Javanese dish sayur lodeh, a vegetable soup cooked in coconut milk. Traditionally, sayur lodeh is paired with salted fish, but Chef Degan introduces a twist by using salmon, resulting in a unique and delightful combination. To recreate this dish, it is essential to maintain the authentic taste and flavors of sayur lodeh while ensuring the salmon is perfectly cooked.
Full Recipe (Ingredients + Recipe)
Ingredients
For the Salmon
160 gr Salmon filet, skinless
2 tbsp Olive oil
Salt (to taste)
Tempe chips, finely chopped (to taste)
For Sayur Lodeh
2 tbsp Vegetable oil
1 tsp Shallots, finely dice
½ tsp Garlic, finely dice
20 gr Chayote, diced, blanched
20 gr Pumpkin, diced
10 gr Eggplant, diced
10 gr Green beans, sliced
20 gr Tempe, diced
Salt (to taste)
For the Lodeh Sauce
2 tbsp Vegetable oil 2
1 tbsp Shallots, sliced 1
½ pc Green chili (big), sliced
1 cm Galangal, chopped
1 tbsp Candlenuts, roasted, chopped
1/s stick Lemongrass, crushed
1 cup Water/vegetables stock
½ cup Coconut milk
Salt (to taste)
Instructions
For the Salmon
1. Heat the oven with the temperature 90°C
2. Brush the salmon with olive oil, then season with salt
3. Place the salmon on a non-stick baking sheet, then place in the oven for 10 to 12 minutes
4. Remove from the oven and save for next process
For the Sayur Lodeh
1. Heat oil in a pan
2. Add the shallots and garlic, saute until wilted and fragrant
3. Add the vegetables and tempe and stir and saute until cooked
4. Season with salt and pepper, remove and set aside
For the Lodeh Sauce
Heat oil in a pan
Add shallot, galangal, green chili and saute until wilted and fragrant
Add candlenuts and saute for a-minute
Add water/vegetables stock and lemongrass, cook until boiling over medium heat for two minutes or until the aroma is smelled
Add coconut milk, simmer for one minute
Season with salt and flavoring (if needed)
Cooked until boiling for one minute
Strain the sauce with a fine sieve, set aside for the next process
Blend the sauce (if necessary) to make it foamy
To Present
1. Place the vegetables neatly in the middle of the plate
2. Place the salmon on top of the vegetables nicely
3. Pour the sauce around the vegetables and add some of the sauce foam
4. Sprinkle the chopped tempe chips on top of the salmon and garnish the vegetables with kemangi leaves, butterfly pea flowers, and fried onions to taste
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