For 6 servings
Salmon:
360 g salmon fillet cut from the middle of a 5kg salmon, without skin and bones
100 g coarse sea salt
Piment d`Espelette
1 tsp mixture of lemon flavored sea salt, vanilla fleur de sel, Piment d`Espelette in equal parts
1 tblsp lemon flavored olive oil
2 tblsp organic rapeseed oil
Optionally 2 tblsp liquid smoke
Garnish on the salmon:
2 tblsp roasted rapeseeds
Spinach coulis:
35 g sea salt
125 g cleaned and washed spinach
30 ml rapeseed oil
1 tblsp browned butter
Baby leaf spinach:
50 g washed baby spinach leaves without stems
4 tblsp organic rapeseed oil
1 tsp organic rapeseed, roasted
Diced lemon sections from ½ a lemon
Sea salt and pepper freshly ground
Marinade of char caviar:
30 g char caviar gold
50 ml fish sauce
1 tblsp finely diced dried tomatoes
½ tsp peel of preserved lemons, very finely diced
1 tblsp finely chopped chives and chervil, mixed
1 tbl. lemon flavored olive oil
Lemon foam:
100 ml verjuice
1 tblsp lemon vinegar
Juice of ½ a lemon
A bit of sugar
Sea salt
½ tsp soy lecithin (available in health food stores or drugstores)
Spinach coulis:
1l water with 35 g sea salt brought to a boil.
125g cleaned and washed spinach leaves cooked in the salt water for approx. 1 Minute until soft, quenched in ice water.
Mix 30 g ice water + 2 g sea salt+ spinach in a Thermomix at high speed, add rapeseed oil and browned butter, pass through a fine sieve, fill into a small plastic bottle with a nozzle and keep warm.
Marinade of char caviar:
Bring the fish sauce to a boil, add the diced tomatoes and pickled lemon, the lemon flavored olive oil and the herbs; remove from heat and cool down to approx. 50 °C. Add the char caviar and keep warm without boiling.
Lemon foam:
Mix verjuice, vinegar, lemon juice and spice well, season, at the lecithin, mix and froth.
Salmon:
Lightly season the fillet of salmon with Piment `d Espelette and rub with lemon flavored olive oil. Wrap tightly into cling film and cut the roll into 6 equal pieces without removing the cling film.
Vacuum the pieces and cook sous vide at 44°C in a fusionchef sous vide water bath for 15 minutes.
Garnish on the salmon:
2 tblsp roasted rapeseeds finely crushed in a mortar; add a pinch of sea salt
Finish:
Arrange 6 pre-heated plates, pipe 2 points of spinach coulis on each plate and give it a drop-shape. Carefully remove the salmon from the pouches, remove the cling film and place between the spinach coulis. Season lightly with the vanilla-salt mixture. Use a stencil to sprinkle a streak of the ground rapeseeds on the salmon.
Baby leaf spinach:
Heat the organic rapeseed with the rapeseed oil, add the spinach and let it wilt, season lightly with salt and pepper. Place a small heap on each plate and top first with a spoon of the marinade of char caviar then with lemon foam.
Arrange the rapeseed oil used for the baby spinach with some rapeseeds on each plate.
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