Salmon Tartare with Cucumber Jelly in Asian Style
Appetizers • World
Description
Salmon Tartare with Cucumber Jelly in Asian Style
Ingredients
- Cilantro 0 oz
- Smoked haddock fillet 0 oz
- Shallot 1 head
- Wheat Flour 10 oz
- Cucumber Brine 5 fl oz
- Grated Ginger Root 0 oz
- Whole egg 3 pieces
- Vinegar essence 0 fl oz
- Wasabi 0 oz
- Soy Sauce 0 fl oz
- Sesame Oil 0 fl oz
- Maple syrup 0 fl oz
- Vegetable Oil 5 fl oz
- Clarified Butter 20 oz
- Egg white 10 oz
- Gelatin 0 oz
- Romaine lettuce 0 oz
- Toasted Sesame 0 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 355°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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