Cauliflower espuma, salmon, teriyaki, avocado wasabi

Ingredients for 5 servings:

• 800 g salmon
• olive oil
• 2 garlic cloves
• 1 tsp sesame oil
• 125 ml sake
• 70 ml soy sauce
• 30 ml mirin
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cm ginger, finely chopped
• 1 tsp, leveled cornstarch
• 1 tbsp water, cold
• 400 g cauliflower
• 450 ml vegetable stock
• 100 g cream
• 80 g crème fraîche
• Salt
• 6 g Espuma powder (Hot Espuma)
• 1 avocado(s)
• 1 tsp wasabi paste
• ¼ lemon(s)
• 1 pinch of salt
• 50 g panko
• 1 tsp sesame oil
• 2 sheets of rice paper
• 1 tbsp sunflower oil
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 5 minutes

from the show “The Perfect Dinner” on VOX from 21.02.2025

For the teriyaki sauce, heat sesame oil in a pan and fry the garlic until golden brown. Add the sake, soy sauce, mirin, rice vinegar, brown sugar, and ginger. Simmer the sauce for five minutes. Stir in the cornstarch mixture (made from 1 teaspoon of cornstarch and 1 tablespoon of water) and simmer for another two minutes until the sauce thickens slightly. Then transfer to a storage jar and refrigerate. Fry the salmon in olive oil on the skin side until crispy. Turn over and fry on the other side. Add the prepared teriyaki sauce and simmer for two minutes until the salmon is perfectly cooked. It should still be slightly translucent in the center. For the cauliflower espuma, cut the cauliflower into small florets. Heat the vegetable stock, cream, and crème fraîche in a saucepan and cook the cauliflower until soft, about 20 minutes. Then let it cool and puree finely. Mix 500 ml of the cauliflower puree with the hot espuma powder. Pour the mixture into an espuma bottle, insert a gas cartridge, and shake the bottle vigorously about 16 times. Let it rest upside down in the refrigerator for at least three hours. For the wasabi cream, puree the avocado with wasabi paste, lemon juice, and salt until creamy. Then transfer to a piping bag or squeeze bottle. For the sesame panko crunch, toast the panko with sesame oil in a pan until golden brown. For the rice paper chips, cut the rice paper to the desired size. Heat sunflower oil in a pan and fry the rice paper for a few seconds until it puffs up. Season with a pinch of salt. Eileen prepared this recipe as an appetizer on Friday, February 21, 2025, on the show “The Perfect Dinner” – Day 5 in Saarland.