Asian salmon confit with rapeseed oil foam and avocado and potato mash

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For 2 persons

Avocado and potato mash

4 potatoes, mealy
1 avocado
2 tbsp butter
Salt

Rapeseed oil foam

30 g egg yolk
130 g egg
7 g mustard
6 g salt
2½ dl rapeseed oil

Salmon

2 slices of salmon
4 tbsp olive oil
1 chilli pepper, fresh
1 stalk of lemongrass
1 lemon, zest
orange, zest
1 kaffir lime leaf
Salt and pepper
Herb salad
Lemon oil

Preparation

To make the avocado and potato mash, peel and quarter the potatoes, and then put in the perforated cooking tray. Put the tray into the cold cooking space. Steam (1st step). Put all the ingredients into a pan, add the peeled avocado and butter, then mash everything together. Season with salt to taste.
For the rapeseed oil foam, put the egg yolk, egg, mustard and salt into a tall vessel and blend using a handheld blender. Slowly add the rapeseed oil while still continuing to blend. Pour the mixture into a whipping siphon and charge with 2 capsules. Place the whipping siphon in a 50°C water bath for about 30 minutes.
Salt the salmon, bruise the lemongrass and cut it into three, deseed and finely chop the chilli pepper. Put into the vacuum bag along with the lemon and orange zest, kaffir lime leaf and olive oil, then vacuum seal on level 2. Place the salmon in the perforated cooking tray, put into the cooking space and cook (4th step).
Take the salmon out of the bag, pat dry with a paper towel, place on a plate and flambé with a burner.
To serve, place the avocado and potato mash in the middle of the plate, arrange the salmon on top, spray the rapeseed oil foam on top of that, then sprinkle over the herb salad and drizzle over a little lemon oil.

Cooking steps

Steaming 100°C for 45 Mins
Prepare
Put the food in
Steaming 48°C for 35 Mins
  • 2 perforated cooking trays
  • Whipping siphon
Quantity Ingredient
6 g salt
1 lemon
7 g mustard
1 chilli pepper
Herb salad
2 slices of salmon
Salt and pepper
1 kaffir lime leaf
1 stalk of lemongrass
2½ dl rapeseed oil
2 tbsp butter
30 g egg yolk
4 tbsp olive oil
4 potatoes
Salt
orange
1 avocado
130 g egg
Lemon oil

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