SALMON AND ITS THREE FOAMS
Technique: EMULSIFICATION
Additives: SOY LECITHIN
INGREDIENTS
- 2/3 cup (160 ml) soy sauce
- 1/3 cup (80 ml) water
- 3/4 cup (180 ml) lemon juice
- 1/4 cup water (60 ml)
- 1/2 cup (120 ml) marinated ginger brine
- 1/3 cup (80 ml) water
- 7 oz (200 g) salmon, chopped
- 1/2 green onion, chopped
- 1/2 garlic, chopped
- 1 tbsp (15 ml) chives, chopped
- 2 tbsp (30 ml) vegetable oil
- salt + pepper, to taste
- 1 oz (30 g) wasabi paste
- 3 sachets (6 g) SOY LECITHIN
DIRECTIONS
SOY SAUCE FOAM
Combine the soy sauce, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.
LEMON FOAM
Combine the lemon juice, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.
GINGER FOAM
Combine the brine, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.
Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.
Scoop off the foam with a spoon.
SALMON TARTARE
Mix all ingredients together. If prepared in advance, store in a closed container in the fridge.
SERVING SUGGESTIONS
Serve the tartare along with the three foams and decorate with pea-sized wasabi spheres created by rolling the paste between the palms of your hands.