- Per one side of salmon:
- 250g Maldon sea salt
- 375g demerara sugar
- 4 star anise
- 1 tsp coriander seeds zest
- 3 oranges zest
- 1 lime zest
- 1 lemon
- For the Sauce:
- Juice of one red cabbage
- Baking soda
- Tarragon
- 150g butter
- 4 egg yolks
-18 degree salmon
Sean Martin
14th February 2018
-18 degree salmon
This is my recipe for -18 degree celsius salmon with blue hollandaise sauce.
Ingredients
Method
To cure the salmon:
1. Tip all the ingredients for the salt mix into a food processor and whizz until everything is combined and the spices are completely ground.
2. Cover the salmon in the mix and leave for 10hrs, ideally overnight.
For the sauce
1. Juice the cabbage and combine the juice with baking soda and reduce
2. Add tarragon. Whisk the yolks over a Bain Marie
gradually adding the butter till stiff
3. Sieve the reduced liquor and fold into the yolk/butter emulsion
For the Salmon:
1. Wash off the salmon and freeze down to -18 degree celsius
2. When ready to serve, use a pastry brush to apply the sauce, slice the frozen salmon and serve immediately
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
