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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.
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.
