19 May Wild Alaskan Red Salmon and Smoked Fish Stock
Posted at 13:32h
in Alaska Wild Salmon Roe (Ikura), Recipes, Sockeye Salmon, Wild Alaskan Salmon
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Wild Alaskan Red Salmon and Smoked Fish Stock
Ingredients
- Wild Alaskan Red Salmon
- 16 fig leaves
- 1 L heavy cream
- 15 g butter
- 1 egg yolk
- 1/2 L milk
- Dill
- Mandarin sprouts
- Sugar, salt, and white pepper
- Ikura (salmon roe)Sunflower oil
Instructions
Preparing the wild salmon:
- Remove the loins from the Wild Alaskan Red Salmon and carefully remove all bones.
Fig leaf marinade:
- Cut the loins into cubes and marinate them with a mixture of sugar, salt, and white pepper. Then wrap them in pre-blanched fig leaves. Let rest for 12 hours so the fish absorbs a herbaceous and nutty aroma.
Spine pâté:
- Using a small spoon, remove any remaining meat from the salmon spines. Reserve this meat to prepare a pâté.
Smoked fumet:
- Clean the spines and smoke them in a kamado for 2 hours. Place a small pot with cream underneath to collect the juices and absorb the smoky flavor. Then cook the spines in a short broth with water. Strain both the broth and the cream to remove impurities and continue cooking over very low heat for 2 more hours to fully integrate the flavors.
Fig leaf oil:
- With the leftover fig leaves, prepare an infused oil: blend the leaves with neutral sunflower oil, cook over very low heat for 4 hours, and reserve.
The pâté:
- Cook the reserved spine meat with cream and a little butter at low temperature for 4 hours. Emulsify with an egg yolk to obtain a creamy texture.
The skin:
- Thoroughly clean the salmon skin, removing the scales but keeping the layer of fat that separates the skin from the flesh.Infuse milk with dill and season with salt. Vacuum-seal the skin with this milk and cook in a sous-vide bath at 70 °C for 24 hours. When ready to serve, pat dry with paper and use as a garnish, providing richness and a gelatinous texture similar to tripe.
Plating:
- Remove the marinated salmon cubes from the fig leaves, rinse in cold water, and carefully dry. Slice thinly just before serving and arrange on the plate in the shape of a flower.Add small dots of pâté, some wild salmon roe (ikura) for a salty touch, and mandarin sprouts to provide freshness, chlorophyll, and complexity.Place the skin around the flower as if embracing it, and finish with a drizzle of the smoked fumet and a few drops of fig leaf oil.
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