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Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe
Rated 5.0 stars by 1 users
Categorie
Molecular Gastronomy
Cuisine
Molecular Gastronomy Appetiser
Autore:
Chef Roberto Revel
Servizio
2
Tempo di preparazione
30 minuti
Tempo di cottura
0 minuti
Create this Salmon Delight recipe using Special Ingredients products and impress your customers, family and friends with modern Gastronomy.
Ingredienti
Salmon Balls
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100g Smoked Salmon
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100g Philadelphia Cheese
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500g Mandarin Juice
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500g Special Ingredients Carrageenan Iota
Yoghurt Spheres
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Whole Yoghurt
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1 Litre of Water
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5g Special Ingredients Sodium Alginate
Sponge
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300g Whole Eggs
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30g Egg Yolk
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140g Flour
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1g Special Ingredients Easy Whip®
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4g salt
Cuttlefish Ink Sauce
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Special Ingredients Ultratex
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Water
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Cuttlefish Ink
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Special Ingredients Hickory Liquid Smoke
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Salt
Indicazioni
Salmon Balls
Blend the salmon with the philadelphia, make into small balls and put in the freezer
Blend the Mandarin juice with Carrageenan and bring to a boil then allow to cool to approx 60°C.
Skewer the frozen salmon balls with a toothpick and dip several times in the Mandarin Juice Solution until the desired result is obtained.
For The Reverse Spherification Of Yogurt
Blend the water with Sodium Alginate, degas the mixture by resting it overnight or filtering it with a muslin. Another option is to bring the boil then allow to completely cool.
Add the Yoghurt Mixture into moulds and freeze overnight.
Heat the Sodium Alginate bath to approx 50°C and add the frozen yoghurt spheres and stir then remove and refresh in cold water.
Sponge
Mix all the ingredients and put them in a siphon, load with two charges of N2O and siphon in a glass cup.
Microwave at 900W for 40 seconds and unmould.
Once cold, cut into disks and toast them in a pan.
Cuttlefish Ink Sauce
Mix the ingredients apart from the Ultratex to taste until you get the desired taste, then gradually add the Ultratex until you get the desired consistency.