Ingredients

Salmon
75g table salt
75g caster sugar
fennel pollen - for dusting
50g microplained lemon zest
1 large side of salmon (2kg)
50ml extra virgin olive oil
Sweet and sour wasabi
400g water
70g wasabi powder
180g sugar
180g vinegar
130g plain sugar
9g agar and 50g sugar
Pea pannacotta
3 gelatin leaves
300g frozen peas
150ml water/stock
150ml cream
Pea snow
600g peas
400g wtaer
10g pickled dill
6 mint leaves
25g salt
25g sugar
Apple pickle
400ml water
100ml Sauterne water
40g white wine vinegar
30g sugar
10g salt
10g dill
small pinch of jasmine in a muslin bag
12 peppercorns
4 bay leafs
10g fresh mint
2 apples
Garnish
Persilain
Nasturtiums
Sorrel
Frozen flowers

Method

Salmon

Remove the salmon from the bone.

Pin bone the salmon.

Then remove the skin from the salmon.

Trim off all the blood line.

Make sure all bones are removed.

Combine salt, sugar and lemon.

Rub the fish (both sides) with this mix - slightly less around the tail area.

After 2 hours slice a thin piece, wash and taste to see whether it is cured enough.

When cured - wash the fish, careful not to damage the flesh.

Pat dry.

Remove the belly and keep the presentation part.

Sprinkle with the fennel pollen on both sides.

Place each salmon into a vac pac bag with the extra virgin olive oil.

Ensure fish is room temp before cooking.

Cook at 45°C for 15 minutes.

Chill in ice cold water.

Remove from vac pac bag at service.

Portion to order - 65g

Sweet and sour wasabi

Boil sugar and vinegar to a syrup.

Boil water and palm sugar to dissolve in a separate pot.

Add the wasabi to the pot with the water and cook out.

Combine both pots together and bring to boil.

Whisk in the agar mixture and cook for 15 seconds.

Set in container for 24 hours in the fridge.

Blitz up in a blender until you get a mayo like consistency.

Pea pannacotta

season

Parsley puree

Bring stock to boil, add gelatin leaves.

Blend with peas, season and chill over ice.

Semis whip cream and parsley puree. Re-season.

Burnt lemon gel

Slice lemons in half.

Burn on solid top until black.

Remove lemons and allow to rest.

Squeeze out the juice.

Pass the juice to get 600g.

Bring to boil lemon juice and stock syrup.

Mix agar and sugar together.

When liquid is boiling whisk in powder.

Cook for 30 seconds.

Pour into container.

Rest in fridge for 24 hours.

Blend in thermomix.

With maximum 100ml water - until mayonnaise consistency is formed.

Dill oil

Pick the basil. and blanche in salted water for 7 seconds.

Refresh in iced water.

Lay half out on a tray and leave to dry slightly.

Once dry wigh 200g of dill

Add to ThermoWell and add 300g vegetable oil.

Blend for 1 minute then place thermo jug in fridge for 10 minutes.

Repeat process 2 more times.

Once blended cool instantly to preserve colour.

Season.

Dill powder

Pick the dill and blanche in salted water for 7 seconds.

Refresh in cold water.

Lay out on a tray and leave to dry.

Place in dehydrator.

Leave until dry.

Powder half - other half whole.

Pea snow

Blitz all ingredients together.

Pass then freeze.

Paco.

Apple pickle

Ball apples - 1/2 cm.

Place all ingredients (except apple and mint) into a pan and bring to simmer.

Remove from heat.

Add apple.

Leave for 5 minutes.

Add mint.

Leave to cool and place in fridge to marinade for 24 hours.

For service - per portion, 1 plain apple, 1 dill oiled apple and 2 dill powdered apples.

Garnish

Persilain

Nasturtiums

Sorrel

Frozen flowers

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