Ingredients
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Marinated Salmon (150 gram portion)
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3 kilograms Sugar
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1 kilogram lemongrass
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150 grams white pepper
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150 grams coriander seeds
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1 bunch coriander
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5 Lemon Zest
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Avocado Puree (20 portions)
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6 avocadoes
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1/2 Limejuice only
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10 millilitres Water
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seasoning
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Fennel Compote (30 portions)
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8 bulbs fennel
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100 grams Butter
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500 millilitres orange juice
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250 millilitres Chardonnay-vinegar
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Lemon Dressing (30 portions)
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10 shallotsifnely diced
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10 lemonszest and juice only
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250 millilitres Chardonnay-vinegar
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500 millilitres Lemon Oil
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Plating
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1/4 bunch chives
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30 grams Dorset white crab meat
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1 gram Baccarri caviar
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1/8 tub coriander cress
Directions
Marinated Salmon
- Marinate the salmon for 8 hours
- Remove and wash with cold water
- Dry and vac pack
Avocado Puree
- Peel and dice 6 avocados
- Place into the blender; add the juice of lemon along with the water (to help the puree turn in the blender)
- Pass and season to taste
- Keep covered to prevent oxidisation
Fennel Compote
- Cook the fennel sous vide at 85 degrees for 6 hours
- Take the cooked fennel and finely dice.
- Sweat with the butter; add the orange juice and vinegar. Cook until the liquid has reduced to syrup.
- Check the seasoning and chill.
Lemon Dressing
- Sweat the shallots – without colour
- Add the lemon juice and zest – reduce by half
- Add the vinegar and reduce by a third
- Take off from the heat, whisk in the lemon oil
- Check the seasoning and chill