Fresh Salmon
Cured Tasmanian Salmon, With Red Radish Essence,Wasabi Ice-cream, Apple Pearls
By Meyjitte Boughenout
Absynthe Restaurant
Ingredients
320 grams of salmon (80 grams per person)
1 carrot, peeled and chopped
1 red onion, peeled and chopped
1 celery stick, chopped
½ bunch dill
½ bunch basil
100 grams sugar
500 grams salt
100 ml sugar syrup
100 ml milk
80 grams wasabi paste
½ lemon, juice
1 teaspoon champagne vinegar
1 bunch red radish, washed
2 tablespoons pomegranate molasses
Salt and pepper
100 grams apple juice
2 grams algin
1 teaspoon calvados
Method
Remove any bones from the salmon. Place the carrot, red onion, celery, dill and basil into a food processor and blend to a paste. Mix in the sugar and salt. Place the salmon into a shallow tray and cover with the salt paste, leave for 3 hours. Once ready, wash and dry and cut the salmon into 4 equal portions of 80 grams each.
Wasabi ice-cream: Place the sugar syrup into a saucepan and warm over a medium heat. Add the milk and the wasabi, mix well, take off the stove and add the lemon juice and the vinegar. Place into a tray and freeze.
Red radish essence: Put the radish through a juicer, add the pomegranate, salt and pepper. Place into a saucepan and reduce over a low heat until syrup consistency, set aside.
Apple pearls: Mix the apple juice and algin, add the calvados, rest for an hour, put into a syringe and drop into ice water.
To assemble: Place the salmon in the middle of the plate, top with the wasabi ice-cream. Scatter the plate with red radish reduction and place the apple pearls all around.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
