Cooking With Game

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


    Crab and salmon mi-cuit with avocado and wasabi ice cream.

    Share
    avatar
    Admin
    Admin

    Posts : 844
    Join date : 2008-09-14
    Age : 56
    Location : Bridgwater, Somerset.

    Crab and salmon mi-cuit with avocado and wasabi ice cream.

    Post  Admin on Wed Jun 22, 2016 1:27 pm

    Serves 4

    INGREDIENTS

    For the salmon mi-cuit - meaning half cooked

    120g piece of fresh salmon

    2 tsp vanilla oil

    For the crab

    120g white crab meat

    11/2 tbs passion fruit mayonnaise made from 5 parts Hellmans to 1 part passion fruit juice

    salt and pepper

    For the avocado and wasabi ice cream

    100ml sugar

    85ml white wine

    60ml glycerine

    75ml water

    75ml milk

    2 avocados

    5g wasabi or 1 tbs creamed horseradish
    juice of 1 lemon

    100ml double cream, lightly whipped

    1 leaf gelatine

    Method

    Start by drizzling the vanilla oil onto the salmon and wrap tightly in cling film before refrigerating for 24 hours. Keeping it in the cling film, drop into a pan of water heated on a stove to no more than a medium heat (45oC), and simmer for 10 minutes for the half-cooked texture required. Cool before serving.

    Mix the crabmeat and passion fruit mayonnaise into a firm consistency. Either push into cling film lined timbales or make into quenelles with two spoons before serving.

    For the ice cream: dissolve the sugar in the white wine, water and glycerine. Put the lemon juice, wasabi or horseradish, avocados and cold sugar liquid into a blender and blitz into a smooth puree. Stir in the milk and cream. Dissolve the gelatine, stir evenly into the mixture and place into an ice cream maker.

    To serve: slice the salmon into 4 portions and place on the plates, add the crab and finish with the ice cream topped with salmon roe.

      Current date/time is Sun Oct 22, 2017 1:19 pm