John Myers
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Salmon with Cucumber Spaghetti, Basil Caviar and Liquorice Sauce
The perfect salmon with cucumber spaghetti, basil caviar and liquorice sauce recipe with a picture and simple step-by-step instructions.
salmon
- 5 Pc. Duart salmon (20 g)
- 20 ml Coffee oil
- Maldon Sea Salt
cucumber salad
- 1 Pc. Cucumber
- 10 ml Lime oil
- 1 Pc. Lemon zest
- Salt
licorice
- 30 g Basil seeds
- 10 g Licorice paste
- Licorice granules
- Soy sauce
- Bamboo Charcocal
- 50 ml Crustacean stock
Licorice sauce
- 100 ml Poultry jus
- 5 g Licorice paste
- Balsamic vinegar
salmon
- Place the salmon in a four percent brine for 60 minutes. Vacuum seal together with the coffee oil. Cook in the steamer at 45 degrees for 20 minutes and remove from the bag. Drain on a kitchen towel and serve.
- Peel the cucumber thinly and cut into long strips. Vacuum seal with the other ingredients and refrigerate for 2 hours. If necessary, open the bag and twist the strips into a roll.
licorice
- Mix the stock with the ingredients, except for the basil seeds, and season to taste. Let the basil seeds soak in cold water for 2 minutes and pour onto a sieve. Immediately add to the marinade and let steep for 4 minutes. Drain again on a sieve and transfer.
Licorice sauce
- Briefly boil the ingredients together and then let them cool down. Garnish: horseradish, various types of cress, smoking pipe, beech wood
Serving
- Cover the salmon with horseradish shavings and arrange with liquorice sauce. Place the cress and the wasabi balls. Garnish with different types of cress. Light the beech wood in the smoking pipe. Cover the dish with a glass cloche and guide the smoke under the cloche. Serve immediately and do not leave the smoke on the dish for more than 1 minute.
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