The online cookbook for entertaining and gourmet recipes.
username
password
Spiced Salmon 39º with Spinach & Mascarpone Praline and Hollandaise Foam
Recipe serves
:
4
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.