Chef Chris O’brien - HyeholdePrimary category: Steel City Chefs
LICORICE CURED OREGON SALMON GRAVLAX
With dandelion vinegar, fennel tapenade, oranges, lemon poppy seed sorbet & micro greens
1 side salmon, filleted and pin bones pulled out.
Keep skin on
3 cups Sea Salt
1 - 1/2 cups Sugar
1/4 cup Toasted Ground Fennel seed
Mix ingredients in mixing bowl.
Add Sambuca until the mixture has the consistency of wet sand. Place on “meat” side of salmon. Really cake it on. Wrap salmon with cheesecloth and place on sheet tray with drip rack. Place another sheet tray on top and weight it. Place in refrigerator for 2 days.Remove from refrigerator and rinse in cold water. Pat dry with towel and slice on 90-degree bias with a very sharp slicer.
1 Bulb Fennel
1 Orange Juiced & Zested
1/4 cup Olive Oil
1 Lemon Juiced & Zested
Salt & Pepper
1 Lime Juiced & Zested
2 tablespoons Champagne Vinegar
Mince shallots and fennel. Add zested citrus and juice. Season with salt & pepper and finish with olive oil and champagne vinegar.
Lemon Poppy seed Sorbet:
4 Medium Lemons
1 cup Granulated Sugar
4 cups Water
2 tablespoons Poppy seeds
1/2 Vanilla Bean split or 1 teaspoon Vanilla Extract
Zest, then juice the lemons. Keep the zest and juice separate. In a stainless steel pot, combine water, sugar, lemon zest and vanilla. Bring to a boil, stirring occasionally until all of the sugar is dissolved. Remove from heat. Allow to stand at least 30 minutes to allow to infuse. Add reserved juice to the infused syrup. Strain and cool completely. Add poppy seeds just before freezing the sorbet according to the ice cream machine instructions. If the sorbet seems a little tart, up to 4 tablespoons of sugar can be added to the liquid before cooling and freezing.
Fry spring roll pastry wrappers and season. Dress micro greens with olive oil, dandelion vinegar and season with salt and pepper. Scoop sorbet to finish with orange segments.
ingredients(s): Salmon, sambuca, shallots,
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