Serves 4
240 gr Whole salmon
2 avocados
340 gr cream cheese
2 vine tomatoes
1 lime
100 gr polenta “Bramata” type
450 ml water
10 gr keta salmon roe
1 bunch chives – finely chopped
10 gr fermented carrot juice thicken with 1 1⁄2 gr of Xanthan Gum 1 finger lime
10 ml balsamic white wine vinegar
Demerara sugar
10 ml extra virgin olive oil
salt, pepper
1. Bring to boil 250ml of water with a pinch of salt in a big pot.
2. Rinse and dry the salmon. Marinate the fish with 80gr of salt and 80gr Demerara sugar for 5 hours. Then, rinse and dry the salmon and put it in a tray covered with some cling film to start to smoke it with “apple wood chips” (15
mins circa). Afterwards, slice it and put it in the fridge.
3. Blend the avocados with cream cheese and zests of a whole lime for about
5 minutes. Transfer the mousse in a sac à poche and put it in the fridge.
4. Start to pour the polenta into the boiling water (250ml) previously put on the stove. Start to whisk allowing it to thicken. Once it is ready, pour the polenta in a tray covered with baking foil. Put it in the oven for 45 minutes at 160 degrees (extraction mode). Alternatively, fan mode at 140 degrees until it
separates from the baking foil.
5. Carve a cross at the bottom of the tomatoes and boil them in 100-150ml
of salted water for 20 seconds. Then, cool the tomatoes in cold water with ice. Remove the skin and the seeds. Cut them in cubes of 1cm x 1cm. Marinate with a pinch of salt, balsamic white wine vinegar, extra virgin olive oil and chives (finely chopped).
6. Take the sac a poche with the avocado mousse and start to make small dots on a plate in a circular order (40 gr circa). Lay the salmon slices on the avocado mousse in the middle of the plate. Break the polenta chips and place it next to the salmon slices. Place the previously marinated tomatoes, the sal- mon roe and the finger lime seeds on each “plain” avocado mousse dots. With the help of a spoon garnish the plate with some fermented carrot juice. (See picture for guidelines)
The dish is ready to be served.
FERMENTED CARROT JUICE, PROCEDURES:
Peel and chop 2 carrots. Mix them with 100ml water, 80ml apple cider vinegar, 1⁄4 star anise and 20gr of sugar. Place the mixture in a hair tight container and keep it in room temperature for one week. Then, keep it in the fridge for one more week and it will be read to be used.
