A delicate modernist seafood dish featuring gently poached salmon, refreshing cucumber spheres, and aromatic dill air for a light yet complex presentation.
Serves 4
Ingredients:
- Micro dill or fennel fronds (for garnish)
- few drops – Olive oil (to finish)
Speciality Items:
- Vacuum sealer or chamber sealer Need it? Click here to start cooking
- Sous vide circulator Need it? Click here to start cooking
- Sous vide container Need it? Click here to start cooking
- Immersion blender Need it? Click here to start cooking
- Sodium Alginate Need it? Click here to start cooking
- Soy lecithin Need it? Click here to start cooking
- Calcium lactate bath Need it? Click here to start cooking
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Steps:
- Place poached salmon at center of a warm shallow plate.
- Arrange several cucumber spheres around the fish.
- Spoon dill air gently over or beside the salmon.
- Finish with micro dill and a few drops of olive oil.
Poached Salmon
Ingredients:
- 4 pieces (~150 g each) – Salmon fillets (skinless, pin-boned)
- 2 tbsp – Olive oil
- 1 tsp – Lemon zest
- 2 sprigs – Fresh dill
- Salt (to taste)
- White pepper (to taste)
Steps:
- Season salmon lightly with salt, pepper, and lemon zest.
- Vacuum seal each fillet with a drizzle of olive oil and a sprig of dill.
- Sous vide at 50°C (122°F) for 30 minutes for tender, silky texture.
- Remove from bag and pat dry just before plating.
Cucumber Spheres
Ingredients:
- 200 mL – Cucumber juice (strained)
- 2 g – Sodium alginate
- 500 mL water + 5 g calcium lactate – Calcium lactate bath
- 1 tsp – Lemon juice
- Salt (pinch)
Steps:
- Blend cucumber juice with sodium alginate and let rest 30 minutes to remove bubbles.
- Using a small spoon or syringe, drop portions into the calcium lactate bath to form spheres.
- Let set for 1 minute, then remove and rinse gently in clean water.
- Keep chilled until serving.
Dill Air
Ingredients:
- 20 g – Fresh dill
- 100 mL – Water
- 1 tsp – Lemon juice
- 1 g – Soy lecithin
- Salt (to taste)
Steps:
- Blend dill, water, lemon juice, and salt until smooth. Strain through a fine mesh.
- Add soy lecithin and use immersion blender at surface angle to create light foam.
- Scoop the foam (air) gently onto the dish just before serving.
More Info
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