Chef Theo’s green tea-cured salmon with sake and grapefruit
For the cured salmon
500g salmon fillets
10g pink salt
50g kosher salt
Zest of 1 lemon
1 stalk of lemongrass
1 grapefruit, peeled and segmented 20g green tea leaves
For the lime aïoli
4 egg yolks
1 tsp Dijon mustard
1 cup olive oil
2 Tbsp lime-infused white wine vinegar 1 tsp salt and pepper
For the grapefruit and sake gel
100ml sake
500ml grapefruit 1 cup brown sugar 20g agar-agar
Method:
For the green tea-cured salmon
Mix herbs and salt in a blender and pulse to a breadcrumb consistency, but not too fine. Coat the salmon fillets and wrap with clingwrap. Store in the fridge for four hours. Rinse the salt off with ice-cold water and pat down the fish to absorb excess moisture.
For the lime aïoli
Place all ingredients in a cup and, using a stick blender at a high speed, blend to emulsify. Be cautious not to whip in any air because you might run the risk of it splitting.
For the grapefruit and sake gel
In a saucepan, boil the sake, grapefruit and brown sugar while constantly whisking. Once the sugar has totally dissolved, whisk in the agar-agar at a fast rate to ensure it dissolves. Once properly combined, strain through a fine sieve and refrigerate for it to set. After it has set, blend the gel and pass through a sieve.
Arrange the ingredients attractively on a plate. Dress with the lime aïoli and the grapefruit and sake gel.