Star Anise Marinated Salmon with Flying Fish Ro & Cucumber Jelly

The dish is elevated further with the refreshing and subtle taste of cucumber jelly, while the peppery notes of Affila-Cress add a unique twist. To tie it all together, a touch of ginger brings a hint of warmth and complexity.

Enjoy! Star Anise Marinated Salmon, Flying Fish Caviar, Cucumber Jelly, Affila-Cress & Ginger

Salmon:

• 400 grams salmon
• 35 grams star anise
• 1 teaspoon caraway
• 1 teaspoon dried thyme
• 1 teaspoon dried fennel seeds
• 1 teaspoon black peppercorns
• 1 laurel leaf
• 30 grams brown sugar
• 35 grams fleur de sel
• 2 tablespoons soy bean oil

Croquette: Vinaigrette:

• 200 millilitres sunflower oil
• 75 millilitres rice vinegar
• 1 stick lemon grass
• 15 grams coriander finely chopped
• 14 millilitres oyster sauce
• 2 tablespoons soy sauce
• cayenne pepper

Cucumber Jelly:

• 1 cucumber
• 5 millilitres sushi ginger syrup candied
• 10 leaves coriander
• 10 grams rice vinegar
• 1 teaspoon green chili peppers
• 5 grams gelatine

Avocado dip:

• 1 avocado
• 1/4 Thai mango peeled
• 4 tablespoons sweet chili sauce
• 1/2 bunch coriander
• 1/2 ginger tuber
• 1 teaspoon butter
• 1/2 clove garlic
• 1 teaspoon finely chopped parsley
• a few drops of tabasco sauce

Plating:

• 4 radishes finely sliced
• 16 affila cress stems
• 20 grams tobikko caviar
• 4 pickeld ginger slices

Salmon:

• Chop the star anise, cumin, thyme, fennel, black pepper and laurel leaf coarsely in a flash cutter.
• Mix with brown sugar and fleur de sel.
• Season the salmon with the spice mixture.
• Place on a plate.
• Cover with foil.
• Keep in the refrigerator for 24 hours to marinate.
• Once done marinating, take the salmon out then clean rinse it under cool running water.
• Dry the salmon on paper towels.

Croquette:

• Salmon cubes mix with fish powder, finely chopped coriander and soy sauce.
• Season with salt and pepper.
• Form 4 small balls, coat with breadcrumbs and bake just before serving in 160°C (320 ℉) hot cooking oil for 2 minutes.

Vinaigrette:

• Mix all ingredients and season with cayenne pepper.

Cucumber Jelly:

• Wash the cucumber and and put it through a juicer.
• Heat the drained cucumber juice with chili and coriander and let it stand for 30 minutes and pour through a strainer.
• Dissolve the softened gelatin in rice vinegar and mix with the cucumber fund.
• Season with sea salt and pepper and place it in refrigerator to cool.
• Cut cucumber jelly in fine cubes.

Avocado Dip:

• Puree all ingredients on the flash cutter into a homogeneous mix, through a fine sieve emphasize taste with salt, pepper (cayenne) and Tabasco sauce.

Assembly:

• Arrange a slice of salmon on a plate, then the cucumber jelly, affila-cress, salmon cubes, bean sprouts and flying fish caviar dish.
• Splash some coriander dip and put the fried croquette on top of it.
• Garnish with radish slices. Finally, drizzle the vinaigrette over and a put a few avocados dip points around and serve it.

Notes

Related: Marinated Salmon w/ Wasabi-Cucumber Salad & Avocado Purée Related: Cucumber Cream Cheese Roll Ups w/ Salmon Tartare