John Myers
Contents
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Ingredients
- 250 g Salmon fresh
- 1 bunch Bronze fennel
- 0,3 liter Oil
- 15 piece Yellow beetroot
- 1 pole Leek
- 100 ml White wine vinegar
- 5 g Gellan
- 0,5 g Xanthan gum
- Salt
Instructions
- Mix the bronze fennel with the oil, heat to 80 °, allow to cool and leave to steep in the refrigerator overnight.
- Peel the beetroot, extract the juice. Mix the salt, xanthan and gellan dry together. Bring everything to the boil together with the vinegar. Let cool, cool down quickly on ice to the gelling point. Process into a smooth gel in a blender. Happen. Remove air bubbles by striking the jar with the gel on the table.
- Clean the leek and cut into fine strips (chiffonade), blanch, dry and deep-fry.
- Vacuum the salmon with the oil, cook for 14 minutes at 47 ° C.
Nutrition
Serving: 100gCalories: 411kcalCarbohydrates: 0.9gProtein: 0.1gFat: 45.8g
