The best way to enjoy salmon for me is when it's 'half cooked', or mi cuit in French. Cooked at low temperature, it has the buttery flavour and texture that's almost melting in your mouth.
Difficulty: Medium
Time: 1.5 hours
Serves: 2
Ingredients
Herb Oil
- 4 tbsp grapeseed oil
- 4 tbsp lemon infused oil
- 4 tbsp fresh dill
- 1 tbsp fresh parsley
- salt
King Salmon Mi Cuit
- 2 king salmon fillets (about 560g)
- lemon infused oil
- salt
Avocado Mousse
- 1/2 avocado diced
- 1 tbsp good quality mayonnaise
- salt
Horseradish Cream
- 2 tbsp sour cream
- 1 tsp good quality mayonnaise
- 1 tsp sherry vinegar
- 1 tbsp freshly grated horseradish
- salt
Broad Beans
- 1/4 cup broad beans
Black Tuille
- 90g water
- 40g oil
- 8g flour
- 2g coconut charcoal
Torched Mackerel
- 2 mackerel fillets, skin scored across the fillet
- 2 tbsp lemon infused oil
- salt
Other
- 2 tbsp salmo roe
Method
1. Make a brining mixture with 6% salt content, place the salmon in and let it brine for 1 hour.
2. To make the herb oil, place the herbs in a bowl of boiling water for 30 seconds. Transfer to a bowl of cold water and dry with kitchen towel. Place it into a small blender with the oil and salt and blend until it's dark green in colour. Place a stock bag onto of a sieve and pour the oil inside the stock bag to filter.
3. When the salmon is brined, take it out of the brining liquid and dry well with kitchen paper towel. Place it into a zip lock bag and drizzle generously with lemon infused oil. Cook it in a sous vide bath at 40 degrees for 20 minutes. Take it out and set it aside once it's ready.
4. Prepare the avocado mousse by placing the avocado, mayonnaise and salt into a small blender and blend until smooth. Place it inside a piping bag.
5. Prepare the horse radish cream by combing all the components together and mix well. Season to taste and place it inside a piping bag.
6. Cook the broad beans in hot water with some salt and a tablespoon of oil for 90 seconds. Take it out and soak it in a cold water bath to stop it from cooking further. Carefully remove the outer shell and keep the green part in the middle.
7. Make the black tuille by combining all the ingredients well. Heat up a non-stick pan over medium/high heat. Pour in a thin layer of the mixture and cook until it has formed and is crispy. Take it out and let it rest on a layer of kitchen paper towel.
8. Assemble by placing a piece of the salmon on the plate, followed by the avocado mousse, horseradish cream, broad beans, herb oil, salmon caviar and garnish with a piece of the black tuille.
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