Star Anise Marinated Salmon, Flying Fish Caviar, Cucumber Jelly, Affila-Cress & Ginger
Ingredients
Salmon:
- 400 grams salmon
- 35 grams star anise
- 1 teaspoon caraway
- 1 teaspoon dried thyme
- 1 teaspoon dried fennel seeds
- 1 teaspoon black peppercorns
- 1 laurel leaf
- 30 grams brown sugar
- 35 grams fleur de sel
- 2 tablespoons soy bean oil
Croquette:
Vinaigrette:
- 200 millilitres sunflower oil
- 75 millilitres rice vinegar
- 1 stick lemon grass
- 15 grams coriander finely chopped
- 14 millilitres oyster sauce
- 2 tablespoons soy sauce
- cayenne pepper
Cucumber Jelly:
- 1 cucumber
- 5 millilitres sushi ginger syrup candied
- 10 leaves coriander
- 10 grams rice vinegar
- 1 teaspoon green chili peppers
- 5 grams gelatine
Avocado dip:
- 1 avocado
- 1/4 Thai mango peeled
- 4 tablespoons sweet chili sauce
- 1/2 bunch coriander
- 1/2 ginger tuber
- 1 teaspoon butter
- 1/2 clove garlic
- 1 teaspoon finely chopped parsley
- a few drops of tabasco sauce
Plating:
- 4 radishes finely sliced
- 16 affila cress stems
- 20 grams tobikko caviar
- 4 pickeld ginger slices
Instructions
Salmon:
- Chop the star anise, cumin, thyme, fennel, black pepper and laurel leaf coarsely in a flash cutter.
- Mix with brown sugar and fleur de sel.
- Season the salmon with the spice mixture.
- Place on a plate.
- Cover with foil.
- Keep in the refrigerator for 24 hours to marinate.
- Once done marinating, take the salmon out then clean rinse it under cool running water.
- Dry the salmon on paper towels.
Croquette:
- Salmon cubes mix with fish powder, finely chopped coriander and soy sauce.
- Season with salt and pepper.
- Form 4 small balls, coat with breadcrumbs and bake just before serving in 160°C (320 ℉) hot cooking oil for 2 minutes.
Vinaigrette:
- Mix all ingredients and season with cayenne pepper.
Cucumber Jelly:
- Wash the cucumber and and put it through a juicer.
- Heat the drained cucumber juice with chili and coriander and let it stand for 30 minutes and pour through a strainer.
- Dissolve the softened gelatin in rice vinegar and mix with the cucumber fund.
- Season with sea salt and pepper and place it in refrigerator to cool.
- Cut cucumber jelly in fine cubes.
Avocado Dip:
- Puree all ingredients on the flash cutter into a homogeneous mix, through a fine sieve emphasize taste with salt, pepper (cayenne) and Tabasco sauce.
Assembly:
- Arrange a slice of salmon on a plate, then the cucumber jelly, affila-cress, salmon cubes, bean sprouts and flying fish caviar dish.
- Splash some coriander dip and put the fried croquette on top of it.
- Garnish with radish slices. Finally, drizzle the vinaigrette over and a put a few avocados dip points around and serve it.
Notes
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