Salmon Tartare with Cucumber Jelly in Asian Style
⏳ Time
20 minutes
🥕 Ingredients
24
🍽️ Servings
4
Description
Salmon Tartare with Cucumber Jelly in Asian Style
Ingredients
- Cilantro - 0.9 oz
- Smoked haddock fillet - 2.5 oz
- Shallot - 1 head
- Wheat Flour - 9.5 oz
- Cucumber Brine - 3 fl oz
- Grated Ginger Root - 0 oz
- Whole egg - 3 pieces
- Vinegar essence - 0 fl oz
- Wasabi - 0.4 oz
- Soy Sauce - 0 fl oz
- Sesame Oil - 0 fl oz
- Maple syrup - 0 fl oz
- Vegetable Oil - 5 fl oz
- Clarified Butter - 17.6 oz
- Egg white - 10.6 oz
- Gelatin - 0.2 oz
- Romaine lettuce - 0.4 oz
- Toasted Sesame - 0.2 oz
- Citrus Zest Mix - 0 oz
- Mustard Greens - to taste
- Olive Oil - to taste
- Salt - to taste
- Sugar - to taste
- Balsamic Vinegar - to taste
Step by Step guide
Step 1
To prepare the cones, mix flour, sugar, salt, and gradually add and alternate clarified butter with egg whites, whisking until smooth. Using a spatula or finger, form several flat round discs from the mixture on wax paper, sprinkle with sesame seeds, and bake on a baking sheet in the oven at 356°F for 7–8 minutes.
Step 2
To prepare the Asian-style mayonnaise, mix egg yolks, mustard, vegetable oil, vinegar, wasabi, soy sauce, maple syrup, and sesame oil. Whisk until a smooth mixture is obtained.
Step 3
To prepare the tartare, cut the salmon into small cubes (about 5 mm), chop the shallot, cilantro, add lemon zest, ginger, and 20 grams of the Asian-style mayonnaise. Mix everything together.
Step 4
To prepare the cucumber jelly, dissolve the soaked gelatin in cucumber juice, season with salt and pepper, mix, and let it set.
Step 5
Place a small amount of jelly at the bottom of a plate. Top with a cone disc, then add the tartare. Garnish with frisée lettuce and a cilantro leaf.
Step 6
When serving, drizzle with olive oil and balsamic vinegar.
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