Ingredients
Marinated Salmon (150 gram portion)
- 3 kilograms Sugar
- 1 kilogram lemongrass
- 150 grams white pepper
- 150 grams coriander seeds
- 1 bunch coriander
- 5 Lemon Zest
Avocado Puree (20 portions)
- 6 avocadoes
- 1/2 Limejuice only
- 10 millilitres Water
- seasoning
Fennel Compote (30 portions)
- 8 bulbs fennel
- 100 grams Butter
- 500 millilitres orange juice
- 250 millilitres Chardonnay-vinegar
Lemon Dressing (30 portions)
- 10 shallotsifnely diced
- 10 lemonszest and juice only
- 250 millilitres Chardonnay-vinegar
- 500 millilitres Lemon Oil
Plating
- 1/4 bunch chives
- 30 grams Dorset white crab meat
- 1 gram Baccarri caviar
- 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
