Poached salmon with liquorice (TM): Difference between revisions
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This has been adapted (and slightly simplified!) from a recipe by Heston Blumenthal and converted for making in a [[Thermomix]]. | |||
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|TotalCalories = 5834 | |TotalCalories = 5834 | ||
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|PrepTime = 2 hours | |PrepTime = 2 hours | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|Image = [[Image:Poached salmon with liquorice (TM).jpg|alt=Electus]] | |Image = [[Image:Poached salmon with liquorice (TM).jpg|thumb|middle|none|alt=Electus]] | ||
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{{ | {{RecipeIngredients | ||
|'''For the [[Liquorice|liquorice]] jelly''' | |||
'''For the [[Liquorice|liquorice]] jelly''' | |||
| 50g Haribo Pontefract [[Cakes]] (apparently, these work better) | | 50g Haribo Pontefract [[Cakes]] (apparently, these work better) | ||
| 250g cold tap water | | 250g cold tap water | ||
| A further 50g cold tap water | | A further 50g cold tap water | ||
| 1 teaspoon [[Agar|agar]]-agar | | 1 teaspoon [[Agar|agar]]-agar | ||
|'''For the [[Vanilla|vanilla]] [[Mayonnaise|mayonnaise]]''' | |||
'''For the [[Vanilla|vanilla]] [[Mayonnaise|mayonnaise]]''' | |||
| 1 large [[Egg yolk|egg yolk]] | | 1 large [[Egg yolk|egg yolk]] | ||
| 1 whole large [[Egg|egg]] | | 1 whole large [[Egg|egg]] | ||
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| 3-4mls [[Vanilla extract|vanilla extract]] | | 3-4mls [[Vanilla extract|vanilla extract]] | ||
| 350g [[Groundnut|groundnut]] or any neutral [[Oil|oil]] | | 350g [[Groundnut|groundnut]] or any neutral [[Oil|oil]] | ||
|'''For the [[Salmon|salmon]]''' | |||
'''For the [[Salmon|salmon]]''' | |||
| 4 x 150g [[Salmon fillets|salmon fillets]], skin removed | | 4 x 150g [[Salmon fillets|salmon fillets]], skin removed | ||
| [[Olive oil]] | | [[Olive oil]] | ||
|'''To serve''' | |||
'''To serve''' | |||
| 1 pink [[Grapefruit|grapefruit]], segmented | | 1 pink [[Grapefruit|grapefruit]], segmented | ||
| 12 [[Asparagus spears|asparagus spears]], cut into 3-4 pieces each | | 12 [[Asparagus spears|asparagus spears]], cut into 3-4 pieces each | ||
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===Method=== | ===Method=== | ||
{{RecipeMethod | {{RecipeMethod | ||
|'''For the [[Liquorice|liquorice]] jelly''' | |||
'''For the [[Liquorice|liquorice]] jelly''' | |||
| Put the Pontefract [[Cakes|cakes]] with the soaking water in the bowl and [[Blend|blend]] 10 seconds / Speed 8, then 3-4 minutes (until temperature is reached) / Speed 1 / 90° C | | Put the Pontefract [[Cakes|cakes]] with the soaking water in the bowl and [[Blend|blend]] 10 seconds / Speed 8, then 3-4 minutes (until temperature is reached) / Speed 1 / 90° C | ||
| Strain through a fine [[Sieve|sieve]] and reserve | | Strain through a fine [[Sieve|sieve]] and reserve | ||
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| Line a small [[Baking tray|baking tray]] with [[Cling-film|cling-film]] and pour the mixture into it | | Line a small [[Baking tray|baking tray]] with [[Cling-film|cling-film]] and pour the mixture into it | ||
| Leave in the [[Fridge|fridge]] to set | | Leave in the [[Fridge|fridge]] to set | ||
|'''For the [[Vanilla|vanilla]] [[Mayonnaise|mayonnaise]]''' | |||
'''For the [[Vanilla|vanilla]] [[Mayonnaise|mayonnaise]]''' | |||
| Put all the ingredients in the bowl, except the [[Oil|oil]], and mix 10 seconds / Speed 4. | | Put all the ingredients in the bowl, except the [[Oil|oil]], and mix 10 seconds / Speed 4. | ||
| With the MC on the lid, program Speed 4 and pour the [[Oil|oil]] onto the lid, little by little. | | With the MC on the lid, program Speed 4 and pour the [[Oil|oil]] onto the lid, little by little. | ||
| If the [[Mayonnaise|mayonnaise]] curdles, take it out of the bowl and without washing it add 50g hot water and at Speed 5, incorporate the [[Curdled|curdled]] mixture, little by little. | | If the [[Mayonnaise|mayonnaise]] curdles, take it out of the bowl and without washing it add 50g hot water and at Speed 5, incorporate the [[Curdled|curdled]] mixture, little by little. | ||
|'''For the [[Salmon|salmon]]''' | |||
'''For the [[Salmon|salmon]]''' | |||
| Add 1 litre water to the bowl | | Add 1 litre water to the bowl | ||
| Place the [[Salmon|salmon]] in a dish in the bottom varoma basket and add enough [[Olive oil|olive oil]] just to cover the [[Fish|fish]] 20 minutes / 100° C / Speed 3 | | Place the [[Salmon|salmon]] in a dish in the bottom varoma basket and add enough [[Olive oil|olive oil]] just to cover the [[Fish|fish]] 20 minutes / 100° C / Speed 3 | ||
|'''To serve''' | |||
'''To serve''' | |||
| Mix the [[Asparagus|asparagus]] with the [[Grapefruit|grapefruit]] and dress with a little [[Oil|oil]] from the [[Salmon|salmon]] | | Mix the [[Asparagus|asparagus]] with the [[Grapefruit|grapefruit]] and dress with a little [[Oil|oil]] from the [[Salmon|salmon]] | ||
| Cut pieces of the [[Liquorice|liquorice]] jelly to fit the tops of the [[Salmon|salmon]] pieces. | | Cut pieces of the [[Liquorice|liquorice]] jelly to fit the tops of the [[Salmon|salmon]] pieces. | ||
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[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/salmon|#salmon]] [[Special:Search/liquorice|#liquorice]] [[Special:Search/mayonnaise|#mayonnaise]] [[Special:Search/vanilla|#vanilla]] [[Special:Search/cakes|#cakes]] [[Special:Search/asparagus|#asparagus]] [[Special:Search/agar|#agar]] [[Special:Search/blend|#blend]] [[Special:Search/grapefruit|#grapefruit]] [[Special:Search/corianderseeds|#corianderseeds]] [[Special:Search/oliveoil|#oliveoil]] | ||
</code><!-- /footer hashtags --> |
Latest revision as of 16:15, 7 December 2023
This recipe requires preparation in advance!
This has been adapted (and slightly simplified!) from a recipe by Heston Blumenthal and converted for making in a Thermomix.
Poached salmon with liquorice (TM) | |
---|---|
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 |
Best recipe reviewNo, no, no! 1/5 Sorry, not liquorice |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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
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