Dec 18, 2010

Salmon three ways (Mousse / tartar with ginger / cooked in caramel)


For the Salmon cooked in caramel:

  • 4 pce. of salon cut in cubes of 1.5 cm
  • 8 EL suger
  • 2 dl Water
  • 0.5 dl white wine
  • Fleur de sel
  • Mini fork
  1. Caramelize the sugar to a medium - dark brown in a stainless steel pan
  2. Deglace with the water and white wine, bring to a boil
  3. Add the salmon cubes and let simmer for 3 min
  4. Remove the salmon, place on plate and season with fleur de sel, add the fork
For the tartar:

  • 12 EL fresh salmon cut in brunoise
  • 2 EL red bell pepper in brunoise
  • 1 EL yellow bell pepper in brunoise
  • 3 TL ginger, grated
  • 2 TL dill, chopped
  • 2 EL red onion chopped
  • 1 TL Cayenne pepper
  • Season with salt
  • Add all ingredients in a bowl, mix and sesaon
For the mousse:

  1. 150 gr smoked salmon
  2. 150 ml heavy cream
  3. 150 ml fish stock
  4. 20 ml pastis
  5. pinch cayenne pepper
  6. 1 drop of sosa cardamom flavour liquid
  7. Salt and pepper
  • Mix the fish and the fish stock in a blender or hand mixer to a very fine puree
  • Strain trough sieve
  • Add cream, pastis, cayenne, cardamom flavour and season with salt and pepper
  • Fill in to 0.5 bottle of isi Thermo whip, add 1 capsule and chill in frige for 1 hour. Shake bevor serving

1 comment:

Hanna said...

Great stuff here. Happy new year to all!