Epicure (Indonesia) : 2020-08-01

COVER STORY : 51 : 49

COVER STORY

COVER STORY WHAT'S GOOD assembly Salmon Mi-cuit, Avocado, Green Apples, Pomegranat­e, Ikura • 160g salmon fillet • • • • • • • 1 green apple 60g crème fraiche or sour cream 4 puff pastry tart shells 80g smoked salmon 30g pomegranat­e seeds 40g ikura microgreen­s (dill, nasturtium, oxalis, chervil) 1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet. 2. Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter. Heat an immersion cooker or sous vide to 40°C. Cook the salmon for 1 hour. 3. When done, gently break the salmon into bite-sized pieces. 1. Slice the green apple into thin slices. Makes Prep time Cook time 4 portions 30 minutes 1 hour 2. Season the crème fraiche with salt and pepper. Plate the puff pastry tarts, and add 15g of crème fraiche to each. avocado cream • • 1 avocado 1 lime 3. Atop the crème layer, add the salmon mi-cuit. Arrange the smoked salmon slices on top. 1. Peel the avocado and remove the seed. Add the juice of one lime. 2. Blend them into a fine crème. Transfer into a piping bag with a small tip. 4. With the piping bag, add dots of the avocado cream on top of the salmon. 5. Garnish the tart with the green apple slices, pomegranat­e seeds, ikura and microgreen­s. 49 epicureasi­a.com

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