Lacquered Salmon With Miso, Rouille Egg Dressing, Saffron and Jamon Espuma
By Jacques Reymond
Jacques Reymond Restaurant

Remove the skin and bones from the salmon and cut into 70 gram portions. In a large pot bring to boil 150 ml water, soy and sugar, once dissolved add miso and whisk. Let it slowly reduce until it has reached a thick consistency (careful not to burn as it sticks easily), pass through a fine sieve and set aside.

Saffron and jamon espuma: Gently toast the jamon in oven to intensify the flavour and extract some of the oils. Add to milk with all the juices on the tray, and then add the saffron and sugar, and slowly bring to 80˚C. Process with a hand-held blender until smooth then let it cool down and infuse more.

Rouille egg dressing: Cook eggs in simmering water for 4 minutes then cool down, put into a food processor and mix with garlic and Dijon mustard. Slowly add both oils to emulsify, add chilli jam and Tabasco to season. Add saffron to the vinegar and warm slightly then slowly add to the dressing. Season with a little salt and pass through a fine sieve.

Coat the salmon with the miso glaze, place under salamander for about 1 – 1½ minutes just to caramelise, until the fish is warmed through. Place the salmon onto a plate and place some rouille egg dressing onto plate in a tear shape. Strain the saffron and jamon and add lecithin, garnish on top of the salmon.

Arrange 2 thin slices of slow cooked octopus with sliced chives and a small salad of chiffonade cos lettuce as garnish with ginger cream and prosciutto.

"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"