Poached salmon with liquorice (TM): Difference between revisions

Revision as of 17:04, 20 October 2022

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Poached salmon with liquorice (TM)
Best recipe review No, no, no! 1/5 Sorry, not liquorice NonLoggedInUser

Servings:	Serves 4
Calories per serving:	1458
Ready in:	2 hours 30 minutes
Prep. time:	2 hours
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th September 2014

This has been adapted (and slightly simplified!) from a recipe by Heston Blumenthal and converted for making in a Thermomix.

Ingredients

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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

Mise en place

• Soak the Pontefract cakes in the 250g cold tap water for a few hours until soft
• Cook the asparagus in the internal steaming basket with 500g water 10-12 minutes / Temp Varoma / Speed 1 and allow to cool

Method

For the liquorice jelly

1. 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
2. Strain through a fine sieve and reserve
3. 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
4. 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
5. Pour in the liquorice stock 3 minutes / Speed 1 / 90° C
6. Blend 20 seconds / Speed 8 and remove bowl from the stand
7. Line a small baking tray with cling-film and pour the mixture into it
8. Leave in the fridge to set

For the vanilla mayonnaise

1. Put all the ingredients in the bowl, except the oil, and mix 10 seconds / Speed 4.
2. With the MC on the lid, program Speed 4 and pour the oil onto the lid, little by little.
3. 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

1. Add 1 litre water to the bowl
2. 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

1. Mix the asparagus with the grapefruit and dress with a little oil from the salmon
2. Cut pieces of the liquorice jelly to fit the tops of the salmon pieces.
3. Plate the salmon with a piece of the liquorice jelly on top
4. Put 3 coriander seeds on top of the liquorice
5. Using a pipette, dot the plate with the reduced balsamic vinegar
6. Add spoonfuls of the asparagus mixture and serve with the vanilla mayonnaise

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