* '''For the Liquorice jelly'''
* 50g Haribo Pontefract Cakes (apparently, these work better)
* 250g cold tap water
* A further 50g cold tap water
* 1 teaspoon Agar-agar
* '''For the Vanilla Mayonnaise'''
* 1 large Egg yolk
* 1 whole large Egg
* 15g Dijon mustard
* 5g Salt
* 20g White wine vinegar
* 3-4mls Vanilla extract
* 350g Groundnut or any neutral Oil
* '''For the Salmon'''
* 4 x 150g Salmon fillets, skin removed
* Olive oil
* '''To serve'''
* 1 pink Grapefruit, segmented
* 12 Asparagus spears, cut into 3-4 pieces each
* 20g Balsamic vinegar, reduced to 10g and cooled
* A few Coriander seeds

===Method===
* '''For the Liquorice jelly'''
* Put the Pontefract Cakes with the soaking water in the bowl and Blend 10 seconds / Speed 8, then 3-4 minutes (until temperature is reached) / Speed 1 / 90° C
* Strain through a fine Sieve and reserve
* Add the 50g cold tap water to the bowl and sprinkle the Agar-agar over the top 3-4 minutes (until temperature is reached) / Speed 1 / 100° C
* Once it has got to 100° C, wait until it has cooled to 90° C, then 3 minutes / Speed 1 / 90° C, by which time the Agar-agar should have dissolve
* Pour in the Liquorice Stock 3 minutes / Speed 1 / 90° C
* Blend 20 seconds / Speed 8 and remove bowl from the stand
* Line a small Baking tray with Cling-film and pour the mixture into it
* Leave in the Fridge to set
* '''For the Vanilla Mayonnaise'''
* Put all the ingredients in the bowl, except the Oil, and mix 10 seconds / Speed 4.
* With the MC on the lid, program Speed 4 and pour the Oil onto the lid, little by little.
* If the Mayonnaise curdles, take it out of the bowl and without washing it add 50g hot water and at Speed 5, incorporate the Curdled mixture, little by little.
* '''For the Salmon'''
* Add 1 litre water to the bowl
* Place the Salmon in a dish in the bottom varoma basket and add enough Olive oil just to cover the Fish 20 minutes / 100° C / Speed 3
* '''To serve'''
* Mix the Asparagus with the Grapefruit and dress with a little Oil from the Salmon
* Cut pieces of the Liquorice jelly to fit the tops of the Salmon pieces.
* Plate the Salmon with a piece of the Liquorice jelly on top
* Put 3 Coriander seeds on top of the Liquorice
* Using a pipette, dot the plate with the reduced Balsamic vinegar
* Add spoonfuls of the Asparagus mixture and serve with the Vanilla Mayonnaise
#salmon #liquorice #mayonnaise #vanilla #cakes #asparagus #agar #blend #grapefruit #corianderseeds #oliveoil


______________________________