4 large salmon fillets
90g lemon zest (80%) and orange zest (20%)
1 sprig rosemary
1 clove garlic
30g egg yolks
10g Dijon mustard
1 garlic clove
300ml tarragon oil
Red pearl onions
20 pearl onions
40 ml white wine vinegar
40 ml water
100 ml tarragon oil
60g Texturas Malto (bulking agent made of cornstarch/tapioca)
For garnish and serving
Put the salmon fillets in a tray on top of half of the sugar and salt mix and spread the rest of the mix over the fillets. Refrigerate for 30 minutes.
Rinse with cold water and place on a dry towel.
Heat the oven to 100C.
Put the fillets in an oven-proof dish with enough olive oil to cover the fish – add the rosemary and garlic. Wrap the container with cling film, put the dish in the oven and turn the oven off. Leave for 15 -20 minutes depending on the portions of the fish. This is the at-home method of replicating the sous-vide technique.
Mix all ingredients on high speed in a blender.
Strain and cool.
Mix the egg yolks, Dijon mustard and garlic in a blender.
Slowly add the tarragon oil, season with salt, vinegar, lemon juice and sugar.
Store in a squeeze bottle.
Red pearl onions
Peel onions and cut in half.
Put all ingredients in a vacuum bag and seal.
Cook in water heated to 85C for 15 minutes.
Slice cucumber in a mandolin.
Dress with vinegar, salt and dried seaweed (nori).
Crispy sour bread
Slice the sour bread finely.
Put on an oven tray with a little olive oil and salt.
Bake at 140C for 10 minutes.
Place the salmon on the plate and dot the aioli and pearl onions around it.
Place the dressed cucumber on top of the salmon.
Sprinkle the crispy sour dough on the plate.
Spoon the tarragon oil over the plate and sprinkle the tarragon snow on top.