30 Jan Sockeye salmon sashimi with garlic flower and jellied orange pith emulsion
Sockeye salmon sashimi with garlic flower and jellied orange pith emulsion
Ingredients
For the orange pith emulsion:
- 360 g orange pith
- 280 g shiro miso
- 200 g chives
- 8 dl lemon juice
- 12 dl extra virgin olive oil
Instructions
For the citrus fruit oil:
- Grated peel of 4 oranges, 2 lemons and 1 grapefruit, 1.5 l olive oil.
- Put all together in a vacuum bag and simmer in a bain-marie at 75ºC for 3 hours. Remove, cool rapidly, and leave to rest for a day in the cold.
For the orange pith emulsion:
- Process all the ingredients except the oil. When very fine emulsify with the oil and leave for 2 hours in the refrigerator.
- Clean the wild salmon. When the fillets are absolutely clean, pass through a blowtorch flame and cut for sashimi, arrange on the plate with the citrus fruit oil, fried garlic flower, tamari and jellied orange pith emulsion.
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