Citrus cured salmon with pickled cauliflower and shimeji mushrooms

CURED SALMON

3                              lemons, zested

3                              limes, zested

3                              oranges, zested

300 ml                    coarse salt

225 ml                    sugar

1                              filet of salmon

½ cup                     extra virgin olive oil

Method:

1. Mix the citrus zest, salt and sugar thoroughly together in a mixing bowl.
2. Lay the salmon, skin side down on a baking sheet.  Coat the salmon with the citrus cure, packing it so that it is between 1/8” to ¼” thick.
3. Cover with plastic wrap and place in the refrigerator for 12 hours only.
4. After 12 hours (no longer), rinse off the cure and pat salmon dry.
5. Using a sharp knife, slice the salmon into 3-4 oz portions and set aside.
6. Place portions of salmon in a plastic bag suitable for vacuum packing, along with 15 ml of extra virgin olive oil.  Note: depending on the size of the bags and the salmon, you may have to place individual filets in bags.
7. Vacuum seal the bags as per manufacturer’s instructions.
8. Keep in refrigerator until ready to sous vide.

GRAINY MUSTARD-HORSERADISH VINAIGRETTE

¾ tbsp                    grainy mustard

1 tbsp                     dijon mustard

50 ml                      rice vinegar

50 ml                      horseradish

½ tbsp                    lemon juice

5 ml                        honey

250 ml                    sunflower or canola oil

2 ml                        salt

2 tbsp                     soy sauce

to taste                   black pepper to taste

Method:

1. Combine all ingredients in a bowl and whisk until well combined
2. Set aside until ready to use.

CAVIAR CRÈME FRAICHE

½ cup                     crème fraiche

1 tbsp                     whipping cream

1 tbsp                     caviar (any sustainable product would be appropriate)

Method:

1. Mix all ingredients tighter, gently, in a small bowl and set aside.

PICKLED CAULIFLOWER

100 g                      cauliflower florets (cut into small florets)

250 ml                    rice vinegar

5 g                           coriander seeds

2 g                           turmeric

30 g                        ginger peeled and finely chopped

Method:

1. Cut cauliflower in penny size florets and place in a mixing bowl.
2. Bring rice vinegar, coriander, ginger and turmeric to a boil.  Remove from heat and pour over cauliflower florets, stirring so everything is evenly covered.
3. Place in refrigerator, and hold there until ready to use.

PICKLED SHIMEJI MUSHROOMS

100 g                      shimeji (beach) mushrooms

250 ml                    rice vinegar

5 g                           coriander seeds

20 g                        ginger peeled and finely chopped

Method:

1. Cut top of the mushrooms leaving approximately ½” stem.
2. Bring pickling liquid to a boil (vinegar, coriander and ginger).
3. Pour over mushrooms, stirring to evenly coat.
4. Place in refrigerator, and hold there until ready to use.

FRIED BABY YUKON GOLD POTATO

300 g                      baby Yukon gold potato (blanched in salted water)

250 ml                    duck fat

Method:

1. Blanch small baby Yukon gold potato in salted water, then drain and let cool.
2. Heat duck fat in a frying pan.
3. Season potatoes with salt and white pepper and fry until crispy.

CAULIFLOWER PURÉE

500 g                      cauliflower florets

250 ml                    chicken stock

50 ml                      whipping cream

100 g                      butter

Method:

1. Heat chicken stock in a medium size pot.  Bring to a boil and add cauliflower and cream.
2. Cook until tender, and season with salt and white pepper.
3. Once cauliflower is tender, purée cauliflower and cooking liquid, adding a little butter at a time, until smooth.

ASSEMBLY

4 oz (120 g)           citrus cured salmon

120 g                      baby Yukon potatoes

50 ml                      horseradish grainy mustard vinaigrette

20 g                        micro cilantro

2 ml                        Maldon sea salt

25 g                        pickled shimeji mushrooms

25 g                        pickled cauliflower

60 ml                      cauliflower puree

Plating:

1. Set circulator (water heater with temperature control) in a pot large enough to hold the amount of salmon portions that you plan to serve.
2. Set temperature to 58°C and place vacuum packed salmon in water bath.  Cook for 10 minutes.
3. Take out of water bath just before plating and carefully and remove salmon from plastic bags.
4. Place fried potatoes, pickled shimejis and cauliflower on the middle of the plate along with cauliflower purée.
5. Place salmon on top of the vegetables and drizzle with grainy mustard and horseradish vinaigrette.
6. Lightly toss micro cilantro with freshly squeezed lemon juice and place on top to garnish dish.
7. Dot caviar crème fraiche around the plate.
8. Lightly sprinkle dish with Maldon sea salt.

Enjoy!