- Salmon Fillet
- 50g Sugar
- 300g Cucumber Juice (reserve pulped cucumber flesh)
- 90g Caster Sugar
- 8g Special Ingredients Citric Acid
- 3.5g Special Ingredients Agar Agar
- Red Cabbage - ¾ Shredded ¼ Sliced
- 100ml Red Wine
- Fresh Basil
- Vegetable Stock
- 100ml Red Wine Vinegar
- 50g Salt
- 60g Caster Sugar
Cured Salmon, Sour Cucumber Puree, Cucumber Granita, Two Tone Cabbage, Pickled Red Cabbage Jus, Using Special Ingredients Citric Acid And Agar Agar – @maisie_munchies
Cured Salmon, Sour Cucumber Puree, Cucumber Granita, Two Tone Cabbage, Pickled Red Cabbage Jus, Using Special Ingredients Citric Acid And Agar Agar – @maisie_munchies
Recipe Created By: Maisie Campbell @maisies_munchies
Ingredients
Method
1) Combine salt and sugar and cover diced salmon in mix before pressing gently so cure is firmly on flesh then cure in the fridge for 3 hours before washing off the cure mix.
2) Juice cucumber and set juice to the side before seasoning reserved pulped flesh and freezing to create cucumber granita.
3) Combine cucumber juice with citric acid, caster sugar and agar agar and whisk on the heat simmering for 3-4 minutes then pour into container to set in fridge.
4) Shred red cabbage and cover with red wine vinegar, salt and sugar, repeatedly stirring to ensure all the cabbage is pickled and soft ready for juicing.
5) Add sliced red cabbage into a pot with a lid, seasoning, 100ml red wine, fresh basil leaves and a little veg stock bring to the boil before simmering until cooked through.
6) Blitz and strain the pickled red cabbage using the juice as a jus.
7) Freeze the pulped red cabbage to use as a granita.
8) Assemble dish.
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