The salmon for this dish is cured with cardamon, salt and sugar for 24 hours. The result is a softly perfumed cardamon flavour (very subtle) and that beautiful dense texture of cured salmon.
I cooked the skin separately (tip - cut the skin into the portions with scissors and put on a plate in the fridge uncovered overnight. This dries out the skin sufficiently so that when you cook with a weight on top it only takes a short time. )
The standout of this dish in my opinion is the salt and vinegar jelly. Made with good Spanish sherry vinegar, tabasco sauce, sugar syrup and salt with gelatine leaf to set. It's a gutsy punch of flavour and one that would be a standout to many fish dishes.
This entire dish is served cold, making it a perfect dinner party entree.
I cooked the skin separately (tip - cut the skin into the portions with scissors and put on a plate in the fridge uncovered overnight. This dries out the skin sufficiently so that when you cook with a weight on top it only takes a short time. )
The standout of this dish in my opinion is the salt and vinegar jelly. Made with good Spanish sherry vinegar, tabasco sauce, sugar syrup and salt with gelatine leaf to set. It's a gutsy punch of flavour and one that would be a standout to many fish dishes.
This entire dish is served cold, making it a perfect dinner party entree.
No comments:
Post a Comment