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Immerse the salmon fillet in a brine made with 10% salt. Leave submerged in a fridge for at least 3 hours.

 

Then drain it, pat dry, cut in chunks and put in a dehydrator overnight at 60 degrees.
 
Crumble the dried salmon with your hands and let dry 6 hours more or until you reach a crunchy texture.
 
Peel the ginger root, grate it and...

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Immerse the salmon fillet in a brine made with 10% salt. Leave submerged in a fridge for at least 3 hours.

 

Then drain it, pat dry, cut in chunks and put in a dehydrator overnight at 60 degrees.
 
Crumble the dried salmon with your hands and let dry 6 hours more or until you reach a crunchy texture.
 
Peel the ginger root, grate it and squeeze to extract the juice.
 
With another very fine grater, pass the macadamia nuts to obtain a very soft powder.
 
Toast the rice in a heavy bottom pot. Cover with hot broth and mix while keeping the flame on medium high.
 
Once an “al dente” texture is reached, stop the fire and add the creme fraiche, the grated Grana Padano,  the butter and the ginger juice.
 
Stir vigorously to emulsify and place on the bottom of the plate.
 
Garnish the surface with salmon crumble, grated macadamia nut, fresh marjoram leaves, salmon and arctic char eggs.

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Ingredients 4 persons
  • 300g Carnaroli rice aged at least one year
  • 150g fresh ginger root
  • 100ml creme fraiche
  • 40g Grana Padano
  • 10g butter
  • 20g salmon eggs
  • 20g arctic char eggs
  • 200g wild salmon fillet MSC Certified
  • 50g macadamia nuts
  • 20 leaves of fresh marjoram
  • Vegetable broth
  • Coarse salt.
Recipes. The Cook & Chef Institute