Cured salmon with dashi braised salmon skin and deep fried aubergine puree
Ingredients
Metric
Imperial
Cured salmon
- 1 salmon fillet, skin on, weighing 250g
- 10g of caster sugar
- 20g of sea salt
- 2 tbsp of olive oil
Agadashi
Purée
- 1 aubergine
- 60g of rice flour
- grapeseed oil, for deep frying
Milk skin
- 1000ml of whole milk
To serve
- 1 tbsp of enoki tops
- 2 tbsp of ikura
- 1 spring onion
- 4 shiso cress leaves
SAVE RECIPE
Equipment
- Food processor or blender
- Thermometer
- Vacuum bag and machine
- Baking parchment
- Half gastro tray
- Sous vide equipment
Method
2
Place the salmon on a tray with the flesh side up, cover with the sugar and salt and refrigerate for 2 hours to cure. Brush off the excess salt
- 1 salmon fillet, skin on, weighing 250g
- 10g of caster sugar
- 20g of sea salt
3
Portion the salmon into 4 x 5cm squares and place into a vacuum-sealed bag with the olive oil. Cook sous vide at 42°C for approximately 9 minutes
- 2 tbsp of olive oil
4
Remove the bag of salmon from the water bath, leave in the bag and place on a baking tray, covered with parchment paper. Place in an oven on a very low heat to keep warm
5
Peel and cube the aubergine and toss in the rice flour to coat
- 1 aubergine
- 60g of rice flour
6
Deep fry the aubergine cubes until golden brown
- grapeseed oil, for deep frying
7
Soak the fried aubergine in enough agadashi to cover for 2 hours before blitzing in a food processor, adding the agadashi, if necessary, until a thick, spoonable purée consistency has been achieved
8
Preheat the oven to 180°C/Gas mark 4
9
Take the skin from the salmon, making sure it has been scaled and any fish has been scraped off, then place the dry skin between 2 sheets of baking parchment and 2 trays and bake for 20 minutes until dry and crispy
10
Char the salmon skin in a dry hot pan. It will bubble and puff up when done. Then put the hot skin into the hot agadashi and rehydrate by soaking for approximately 1 hour
11
To make the milk skin, fill a half gastro tray 400ml deep with the milk, put it on top of the stove and bring to 110°C (use a thermometer to keep the temperature constant) when a skin will form
- 1000ml of whole milk
12
Lift the skin off onto a tray lined with cling film and sprinkled with a few drops of milk to stop the skin sticking. Add more drops of milk and more cling film, wait for the next skin to form, and repeat
13
Cut the milk skin into 4 squares, cover with a little more milk until ready to use and reserve in the refrigerator
14
Heat the squares of milk skin in some of the agadashi
15
In a separate pot, heat some agadashi with the enoki tops
- 1 tbsp of enoki tops
16
In 4 large serving bowls, place 1 tbsp of the aubergine purée, a piece of salmon on top and drape the braised salmon skin over
17
Garnish each serving with the ikura, the finely sliced spring onion, the shiso cress and the milk skin
- 2 tbsp of ikura
- 1 spring onion
- 4 shiso cress leaves
18
Dress with the agadashi and enoki tops
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