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Salmon
Salmon with anise, pumpkin & miso.
A recipe to try from our star chef Tim Extra from the Romantik Hotel Jagdhaus Eiden am See
Ingredients
Salmon with anise
- 1 side of salmon
- 25g star anise
- 5g juniper
- 5g bay leaf
- 5g thyme
- 5g black pepper
- 25g fennel
- 125g coarse sea salt
- 250g brown cane sugar
Pumpkin cream
- 2 Hokkaido pumpkin
- Salt
- 1 orange
- 1 lemon
- 20 ml lemon oil
- 50g butter
- 50g ginger finely diced
- some vanilla
- possibly some broth
Miso foam
- 80g whole egg
- 20g egg yolk
- 4g Per Espuma
- 50g Miso
- 250g butter
- Salt
Additionally
- Lemon gel
- Cress
- Beurre Blanc
- Pickled pumpkin
- Sesame roasted
Instructions
-
1.
Salmon with anise
Remove any bones and impurities from the salmon and place on a flat tray.
Lightly crush the spices in a mortar, then mix with salt and sugar.
Rub the salmon with the dressing and leave to marinate for about 4-24 hours. Then remove from the pickle and continue processing.
We will only pickle the fish for a short time today and then warm it slightly in the oven. -
2.
Pumpkin cream
Halve the Hokkaido pumpkin, remove the seeds and cut into pieces, season lightly with salt. Cook in a preheated oven at 180°C for 30-40 minutes.
Separate the pumpkin from the skin, puree the flesh together with the ginger, the orange zest and the lemon in a blender. Add the butter, vanilla, lemon oil and lemon juice. If necessary, dilute with a little stock and season again with salt. Keep the puree warm. -
3.
Miso foam
Blend the whole egg, egg yolk, miso and Pro Espuma together with a blender, gradually blending in the melted butter. Season to taste with salt and pour into an ISI Espuma bottle.
