Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Salmon marinated with dill, coconut and tangerine.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Salmon marinated with dill, coconut and tangerine.

    Post  Admin on Tue Sep 24, 2013 7:59 pm

    500 gr. salmon fillet skinless, boneless
    1 pot of trout roe
    fresh dill

    For the salmon marinade:
    500 grams rock salt
    100 g of sugar

    For tangerine jam:
    200 gr. Peeled tangerines
    20 gr sugar
    2.5 g of agar agar

    For the coconut milk:
    200g coconut milk
    100 g cream 35%


    For the salmon marinade:
    1.Cover the salmon fillet with the mixture of salt, sugar and dill, leave in the fridge 6h.
    2.Wash with water and dry with kitchen paper. Save wrapped in plastic wrap in the refrigerator.

    For the cream tangerine:
    1. Put through the blender, the sugar and tangerines and strain.
    2. Mix tangerine juice with agar agar and bring to the boil. Cool in fridge and put through the blender to get a smooth and shiny cream.

    For the coconut cream:
    1.Heat the coconut milk with the cream and salt. Cool and leave in refrigerator.

    Assembling the dish:
    1.Cut the salmon into 2cm thick pads and 10cm long, arrange inside a bowl.
    2. Emulsifie the coconut milk with blender and pour around the salmon.
    3. Garnish with tangerine cream over salmon, a teaspoon of trout eggs and a sprig of fresh dill.

      Current date/time is Sat Feb 16, 2019 11:47 am