Either a food thermometer or a few simple chef’s tips – that is what you need to prepare this slow cooked salmon the right way. You can spice it up with an unusual yet fresh melon and citrus fruit garnish.
FOR THE SALMON
- 600g salmon fillet
- 400g salt
- Zest from 4 grapefruits
FOR THE MELON PUREE
- 300 g melon
- 6 g agar-agar powder
FOR THE SIDE DISH
- 80 g cucumbers
- 40 g radish
- Citrus fruits: lime, lemon, grapefruit and orange
- 10g beet greens
- 320g “Pak choi” lettuce
- 10ml oil
- 20 g butter
1. Prepare the salmon. Remove the skin from the salmon fillet and cut into four pieces. Place them into the bowl with the salt and grapefruit zest mixture. Allow to marinate for 25 minutes, then rinse with cold water. Tightly wrap the fish in cling film and simmer in the pot filled with water at about 80° C (do not bring the water to the boil, if you see the water start to boil, lower the heat immediately).
2. Prepare the side dish. Cut the “Pak choi” lettuce into halves. In a very hot pan fry the lettuce on one side until it starts to caramelise. Cut the citrus fruits into slices, scoop out the flesh of cucumbers and slice the radishes.
3. Prepare the melon puree. Blend the melon in a blender. Mix the agar-agar powder with room-temperature water and bring it to the boil, then add the blended melon and stir well. After the mixture stiffens, blend it once again.
4. Serve the dish. Arrange one salmon piece, melon puree and the side dish on the plate.
You can use curry oil to make this dish. Simply mix the regular oil with curry powder, warm the mixture and allow to cool to room temperature. After a few hours strain it through a sieve.