Starter: Bantry Salmon

One of the starters from the Cliff House challenge

Ingredients


  • salmon ballotine ‘rolled’:
  • 1 whole organic salmon, descaled
  • 1 lemon
  • fine sea salt, coarse sea salt, black pepper
  • salmon ‘cured’:
  • 1 lemon
  • 1 orange
  • 50 ml cork dry gin
  • 20 ml tonic
  • 50 ml beetroot juice
  • 3 gr salt
  • maldon sea salt, sugar, black pepper, fennel seeds
  • herb powder
  • nori dried seaweed leaves
  • pickled vegetables:
  • 1 x cauliflower head
  • 2 x kohlrabi
  • 1 x candied beetroot
  • 2 x carrots
  • 2 x shallots
  • 2 x thin leeks
  • white wine vinegar /red wine vinegar, pickled gurkin water
  • apple vinegar/ banyuls vinegar/ lemon juice
  • fennel loaf, tarragon, bay leave , oregano ,orange
  • olive oil, lemon zest, red pepper berries, pepper corns
  • coriander seeds, cardamom pods.
  • seasoning
  • salmon ‘ice cream’:
  • 300 ml low fat milk
  • 225 gr smoked salmon
  • 10 gr grated horseradish
  • 20 gr glycerine
  • 25 gr glucose
  • 20 gr dextrose
  • seasoning
  • garnish:
  • salmon eggs
  • oyster leaves
  • borage flowers
  • sea spinach
  • rock samphire
  • fennel tops
  • horseradish and lemon mayonnaise:
  • 240 ml groundnut oil
  • 1 egg yolk
  • 1.50 tsp. mustard
  • 0.50 tsp worcestershire sauce
  • 15 gr grated fresh horseradish
  • 2 tsp lemon juice
  • lemon zest, salt and pepper
  • cucumber jelly:
  • 180 ml cucumber juice
  • 30 ml apple vinegar
  • 40 ml apple juice
  • 8 gr sugar,
  • 1.50 leave gold gelatine
  • salt to taste

Method

  1. To make the Ballotine ‘rolled’:
  2. Fillet the sides off the salmon and with a spoon, scrape the remaining flesh off the bone and set aside. De-bone the salmon sides and trim the belly with a flexible knife. Portion the salmon by removing the belly, keeping the back on the skin. Scrape any remaining flesh off the skin, cut off the tail end and set aside. Tidy up the belly piece until uniform and neat. This piece will be used for curing.
  3. Season the back piece with salt and pepper and the zest of half a lemon and then fold the skin around the back. Spread cling film on a work surface, place the salmon back in the middle and roll it into a tight sausage shape to create a Ballotine. Repeat this process with the other side of salmon. Poach it in a water bath for 34 minutes at 42 degrees Celsius. Let it cool and leave it to set in the fridge.
  4. Before service we slice the Ballotine in 3 cm wide slices.
  5. To make the “Fast “cured salmon:
  6. Trim 1 Belly Piece into 2 strips (2 cm high, 4 cm wide – 15 cm long) Rub the salmon belly on all sides with course sea salt, sugar, freshly ground black pepper, fennel seeds and the fine zest of a lemon and an orange. Place the cured salmon in a vacuum bag; add the Cork Dry Gin and Tonic and vacuum seal the bag.
  7. Trim 1 Belly Piece into 2 strips (2 cm high, 4 cm wide – 15 cm long) Rub the salmon belly on all sides with course sea salt, sugar, freshly ground black pepper and the fine zest of a lemon and an orange. Place the cured salmon in a vacuum bag; add the beetroot juice and vacuum seal the bag.
  8. Leave the salmon to cure for 2 hours under pressure in the fridge. After this, remove the salmon bellies from the vacuum bags; make it dry with a clean napkin. The Beetroot cured belly is rolled into a sheet of dried Nori seaweed, the other belly is left as it is and rolled into herb dust then - Both are portioned if needed in silhouettes /Tranche
  9. To make the salmon ice cream:
  10. Combine all ingredients and blend into a smooth mixture and taste and adjust the flavour. Place into a suitable container and freeze
  11. Place in Pacolet and churn when first docket is inn
  12. To make the Cucumber Jelly:
  13. Soak the leave of gelatine in Cold Water.
  14. Mix all ingredients together and season to taste.
  15. Take 50 ml out and heat up in a suitable pot, solve the gelatine in this and pour back to the remaining cucumber juice and ingredients, place in the fridge to set
  16. To make the Pickled Vegetables:
  17. Cauliflower: Remove 20 small rosettes out of the cauliflower, place in a vacuum bag, mix 100 ml white wine vinegar, 30 ml water, 2 springs of tarragon, 1 tsp. Red Pepper berries, 6.5 gram sugar, 3.5 gram of salt, Taste and adjust when needed
  18. Add to vacuum bag and seal full, place on a warm spot until needed
  19. Kohlrabi: Peel the Kohlrabi and scoop out Parisienne Balls out of them until you have 20 and place in a Vacuum bag, mix 100 ml Apple Vinegar, 20 ml water, 20 oregano leaves, zest of ½ lemon, 8 crushed Black Peppercorns, 5 gram of salt, 5 gram sugar and mix well, taste, and adjust if needed, place in the bag and seal full., leave on room temperature until use
  20. Carrots: Peel the Carrot – then with the same peeler make long length wise peels of the carrot, place on the work bench and trim in even sizes, until you have 20 and place in a Vacuum bag, mix 100 ml Banyuls Vinegar, 30 ml water, 4 strips bay leaf, zest of ½ orange, 4 crushed Cardamom Pods, 4 gram of salt, 2 gram sugar and mix well, taste, and adjust if needed, place in the bag and seal full. Then refrigerate
  21. Shallots: Remove the Skin of the shallots, and on a Japanese Mandolin slice thin slices, Place in 100 ml Gurkin water and season to taste with pepper and salt, add 1 tsp coriander seeds ,then refrigerate.
  22. Leeks: Slice leeks on a slight angle in 20 - 0.5 cm thick tranches, and place in a dry non stick pan, mix juice of 1 lemon with 3 parts of olive oil, season with black pepper ,salt and sugar, add 1 tsp of chopped fennel loaf and place in a rectangular container. Then place the pan on the heat and sear and slightly blacken the leeks on 1 side, then place in the vinaigrette and cover, let it cool on room temperature.
  23. Candied Beetroot: On a Japanese Mandolin, slice very thin slices, then with a serrated cutter we cut out even circles, at the last moment in service we marinate with a bit of olive oil and a small bit of Gurkin water
  24. Before service all pickled vegetables are set in a special container, the carrot is rolled up and left on room temperature
  25. To make the horseradish and lemon mayonnaise:
  26. Put the egg yolk, mustard, Worcestershire sauce, lemon juice and seasoning in a mixing bowl. Whisk until smooth and then, drop by drop, whisk in the oil until a smooth but thick emulsion is created. Add the grated horseradish and lemon zest and preserve in the fridge until needed.


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