Spiced Salmon 39º with Spinach & Mascarpone Praline and Hollandaise Foam
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Recipe serves:
4
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A Little Background
An award winning salmon dish which has a raw look but a cooked textured. The term is sometimes used or written in a menu as
'mi cuit', derived from a French word meaning just cooked. Salmon muscle is very delicate. This recipe will bring your cooking skills to another level. Protein denatures at a certain temperature and this salmon is cooked right at 39C (102F) core temperature in order to just denature the protein without coagulating it. Therefore it will give a succulent and smooth effect in your mouth and you can even cut it trough using a fork. As you bite, the meat will tremble and release the spiced flavour that it has been marinated in.
The spinach praline is inspired by the traditionally loved chocolate praline. Only this time i'm using spinach jelly and mascarpone cream and its not sweet.
In this recipe i use Kappa (carrageenan) as a gelification agent and Sucro (sacarose) as an emulsification agent. Both are derived from texturas product by elbulli. Further information on this material please log to www.texturaselbulli.com.
What you'll need
For The Spiced Salmon
- 480g (1lb) Salmon Fillet
- 1 ea Cinnamon Stick
- 4 ea Clove
- 2 ea Star Anise
- 4 ea Cardamon
- 4 ea Dried Chilli
- 1/2 tsp Cummin
- 300ml (1.2cup) Corn Oil
- Salt to taste
For Spinach and Mascarpone Praline
- 250g (8oz) Spinach
- 75g (2oz) Mascarpone
- 3g (0.1oz) Kappa
- Salt & Pepper to taste
- 1/2 tsp Sugar
- 50ml (0.2cup) Cream (whipped)
For Hollandaise Foam
- 150ml (0.6cup)Clarified Butter
- 100ml (0.4cup) Milk
- 5g (0.17oz) Sucro
- 50ml (0.2cup)Cream
- 75gm (2.6oz) Pastuerized Egg Yolk
- 1tsp Tabasco
- 2 tsp Lea & Perrin Sauce
- 2 tblsp Tarragon Reduction
Salt & Pepper to taste
Garnish
- 4ea Roasted Roma Tomatoes
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What to do
For The Spiced Salmon
- Roast all spices and grind to rough powder. Mix in corn oil and gently heat to 70C (158F), not more.
- Reserve in warm place to infuse for 24 hours.
- Vaccum pack the salmon with 80 ml of spice oil.
- Set tempering machine at 39C (102F) and plunge the salmon in the water for 25 minutes.
For Spinach and Mascarpone Praline
- Blanch and refresh spinach in ice water. Puree spinach with some of the ice water. Fine strain.
- Mix spinach water with kappa and boil while stirring constantly to prevent lumps.
- Pour spinach mixture onto polycarbonate mould and let the side set before turning over to make a shell.
- Let spinach shell cool in mould. Reheat the remaining spinach mixture.
- Whisk mascarpone cheese to soften and fold in whipped cream and season.
- Pipe mascarpone mixture into spinach shell until 3/4 of the mould.
- Pour over the remaining melted mixture and scrape off remaining jelly on top of mould.
- Chill for 1 hour and un mould.
For Hollandaise Foam
- Mix egg with cream and steam for 10 minutes whisking every 3 minutes to make a creamy scmbled egg.
- Stir in sucro into milk and heat until disolve.
- In a blender, mix scrambled egg, warm milk and the rest of the ingredients allowing clarified butter to combine with the liquid.
Composition & Presentation
- Place 2 slices of roast tomato in middle of the plate.
- Unpacked salmon and sprinkle with salt. Place on top of salmon and then spinach praline.
- Using bamix hand held blender, froth the liquid hollandaise and drizzles foam around salmon.
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Recipe By
Farouk Othman
Styling By
Farouk Othman
Photography By
Farouk Othman
© Chef's Pencil 2007
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