Cured Sal­mon with Sea­sonal Pick­les

SERVING 4 PREP TIME 2 HOURS ( 2 DAYS FOR THE SAL­MON)

F&B World - - WORD OF MOUTH -

PICKLE LIQ­UID

IN­GRE­DI­ENTS 200 ml dis­tilled vine­gar 200 grams sugar 100 ml water pinch of salt

Bring all in­gre­di­ents to a boil and stir to dis­solve. Once dis­solved, trans­fer to a clean pan or cam­bro and cool down. Use as needed.

VEG­ETA­BLES

IN­GRE­DI­ENTS The choice is up to the cre­ator, at­tempt to com­bine tex­tures to cre­ate a bal­ance to bite.

Slice veg­eta­bles thinly to en­sure a quick pickle. Place in a bowl. Pour pick­ling liq­uid un­til cov­ered. Place into a chiller to mar­i­nate for a cou­ple of hours or overnight.

PICKLE GEL

IN­GRE­DI­ENTS 100 ml pickle juice 3 grams agar- agar

Re­move pick­led veg­eta­bles from the chiller and strain pickle juice. Place the pickle juice into a small pot and blend in agar-agar un­til fully dis­solved. Bring liq­uid to 85°C and trans­fer to a con­tainer. Chill un­til solid. Once solid, blend with a hand blender un­til smooth. Trans­fer to a pip­ing bag or squeeze bot­tle and re­serve for plat­ing.

SAL­MON

IN­GRE­DI­ENTS 300 grams fresh sal­mon 100 grams sugar 50 grams salt 2 pieces ju­niper berries Crush ju­niper berries with the back of a knife and com­bine with the sugar and salt. Cover sal­mon with this mix­ture and place onto a clean tray. Al­low to cure for two days. Flip sal­mon every eight hours to en­sure a bal­anced cur­ing process. Be­fore serving, clean sal­mon in ice water. Slice to ½-inch thick.

AS­SEM­BLY

Place sal­mon in the cen­ter of the plate. Place pick­led veg­eta­bles around it. Pipe the pickle fluid gel. Serve cold.

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