Mosaico de Salmón
By Vladimir Iljin
1 h
3 raciones
Difficulty:
Media
Ingredients
- Salmon fillet 300g
- Salt 35g
- Sugar 15g
- Pink peppercorns 25g
- Lemon zest 30g
- Mandarin zest 30g
- Lime zest 30g
- Black powder of burnt green leeks and algae 60g
- Transglutaminase 10g
- In a mortar, crush the peppercorns, mix them with salt, sugar and zest. Mix thoroughly. Distribute part of the mixture in a gastronorm dish, put the fish on top and thoroughly cover with dry marinade. Marinate for half an hour.
- After that rinse fillets under cold running water and dry. Cut each fillet in half across. 2 halves from each fish cut lengthwise in half and the remaining 2 halves in 3 parts each.
- Separately, mix together the black powder and some transglutaminase. Sift the mixture over each piece of fish, coating it evenly, and coat the pieces on all sides.
- Spread out on a work surface with clingfilm and put the fish pieces in the middle in random order, forming a rectangle. Roll up into a tight roll. Make small holes with a toothpick to remove air pockets and continue rolling into a very tight roll. Tighten the ends with a whip.
- Vacuum seal the roll and cook at 45 degrees for 40 minutes. Take out, cool and put in the refrigerator for 24 hours before serving.
