Tataki salmon

New recipe
Credit: Jean-Pierre Gabriel
13
Ingredients (4 people)

Salmon spice rub

  • 80 g coriander seeds
  • 3 star anise
  • 10 g maniguette pepper
  • 2 g ground ginger
  • 4 g cumin
  • 3 g ground bell pepper
  • 30 g fleur de sel
  • 10 g ras el hanout
  • 7 g chermoula mix
  • 2 Iranian black lemon (dried lemon)

Tataki salmon

  • Whole salmon
  • Olive oil
  • White soy sauce
  • Sesame oil (good quality)
  • A few coriander leaves
  • One lemongrass stalk

Curing salt

  • 600g fine salt
  • 60g coriander seeds
  • zest of 4 lemons
  • Zest of 4 limes
  • 160g sugar

Gomasio salt

  • 2/3 toasted wasabi sesame seeds
  • 1/3 celery salt

Piccalilli - vadouvan

  • 25g curry ketchup
  • 30g white soy sauce (shoyu)
  • 40g sushi vinegar
  • 165g piccalilli
  • 660g mayonnaise
  • 10 saffron threads
  • 3g ras el hanout
  • 25g dried vadouvan
  • 22g juice of lime
  • 25g sugar
  • 60g water

Bergamot orange sorbet

  • 400g canned lychees, with juice
  • Zest of 1 lemon
  • Juice of 3 lemons
  • 10 coriander leaves
  • Peel of 1 cucumber
  • 1700g fresh granny smith apple juice
  • 800g whole milk
  • 230g palatinose
  • 10g stabilisator
  • 115g powdered milk
  • Zest of 2 fresh bergamot oranges

Crispy algae tuile

  • 550g water
  • 4g sesame oil
  • 195g tapioca starch
  • 35g soy sauce
  • 300g ‘laitue de mer’ purée (desalted in water)
  • Green food colouring
  • White sesame seeds

Ponzu dressing

  • 200ml ponzu dressing
  • 150ml olive oil
  • lime zest

Hijiki

  • Hijiki
  • Soy sauce
  • Mirin
  • Lime

Instructions

Step 1: Salmon spice rub

Blend all the spices and speed for about one minute. Add the other ingredients, and blend for another two minutes. Pass through a chinois.

Step 2: Tataki salmon

Fillet the salmon, and remove all the small bones. Cut the filet in half, and add the curing salt mixture (cure the tail 35 minutes and the back 55 minutes). Rinse afterwards and place between towels to dry.

Remove the skin from the salmon and slice into nice strips 2 cm by 2cm strips. Add the spices to coat, and sear on a hot plancha on each side. (This should take maximum one minute for all four sides)

When seared, cool the salmon and season with soy sauce, sesame oil, coriander, and crushed lemongrass. Place in a fridge and turn each piece of salmon every ten minutes. After two hours, the salmon can be sliced.

Step 3: Curing salt

Blitz the salt, sugar and coriander seeds into a fine powder. Add the citrus zests and blitz one more time to combine.

Step 4: Gomasio salt

Blitz the ingredients together. Use this mixture to season the salmon.

Step 5: Piccalilli - vadouvan

Blitz everything in a thermomix. Leave to rest for two hours and pass through a fine chinois.

Step 6: Bergamot orange sorbet

Boil the milk, palatinose, stabilisator and powdered milk together, then chill. When cooled, add the rest of the ingredients and blend everything together.

Step 7: Crispy algae tuile

Blend everything (except the sesame seeds) in a Thermomix - 25’ - 90°C. Spread out on a silpat, top with white sesame seeds on top, and dry overnight. Fry in a fryer at 180°C. Season with the gomasio salt.

Step 8: Ponzu dressing

Blend a little bit of xantana into the ponzu dressing and strain it. Add the oil and lime zest just before serving.

Step 9: Hijiki

Soak the hijiki in cold water until soft. Strain and season with soy, mirin, and lime zest.

Step 10: Plating

Place the salmon on the plate, as in the photo, and add points of piccalilli cream, shii meji, and hijiki, as well as the sorbet. Add some bergamot orange zest on top, and finish with the ponzu dressing. Enjoy.