Gazpacho of Salmon With Oriental Style, Dashi, Native Davidson Red Plum
by Jacques Reymond
Jacques Reymond Restaurant
Ingredients
1 side salmon fillet
350 ml extra virgin olive oil
100 ml olive oil
50 ml lemon juice
40 ml soy sauce
10 ml Tabasco sauce
20 ml Worcestershire sauce
25 ml red wine vinegar
500 ml dashi broth
2.5 grams agar agar
1 sheet gelatine
2 tablespoons palm sugar
6 coriander seeds
6 black peppercorns
50 ml rice vinegar
1 onion, finely diced
1 large knob ginger, peeled and sliced
5 cloves garlic, crushed
3 bird’s eye chillies, cut in ½ and deseeded
1 A10 tin whole peeled tomatoes
4 kaffir lime leaves
¼ bunch basil
¼ bunch coriander
Fried panko, to garnish
Compressed watermelon and cucumber, to garnish
Mixed flowers, to garnish
Red plum puree, to garnish
Remove skin and bones from the salmon.
Method
Combine 200 ml extra virgin olive oil with the olive oil, lemon juice and soy sauce.
Tomato dressing: Combine the Tabasco and Worcestershire sauces, 150 ml extra virgin olive oil and red wine vinegar.
Dashi foam: Heat up the dashi broth and dissolve the agar agar, remove from the heat and add the gelatine. Set and add to canister, charge once.
Tomato chilli jam: In a large pot caramelise the palm sugar, add the coriander seeds and peppercorns then deglaze with the vinegar. Stir until the sugar has dissolved.
Add the onion, ginger, garlic and chilli and cook off until the liquid has dissolved and it looks like a syrup.
Drain the tin of tomatoes well and squeeze tomatoes, removing seeds. Stir into the syrup and cook on medium heat for 15 – 20 minutes. Continue to stir or it will burn. Once done add the kaffir lime leaves and cook for a further 5 – 10 minutes. Remove from the heat and add a bouquet garni of coriander and basil. Leave to cool then take (strain) out the ginger, peppercorns, coriander seeds and lime leaves.
Add tomato dressing and set aside.
To serve: Slice the raw salmon very thinly to get slices about 2cm wide by 7cm long. Marinate for a few minutes in the oil, lemon juice and soy mixture, then add a good tablespoon of tomato chilli jam which is slightly warm, to each piece of salmon and roll up. Place onto a plate and arrange garnishes around.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"
