Poached salmon with liquorice (TM)
This recipe requires preparation in advance!
This has been adapted (and slightly simplified!) from a recipe by Heston Blumenthal and converted for making in a Thermomix.
| Poached salmon with liquorice (TM) | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 1458 |
| Ready in: | 2 hours 30 minutes |
| Prep. time: | 2 hours |
| Cook time: | 30 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 17th September 2014 |
|
Best recipe reviewNo, no, no! 1/5 Sorry, not liquorice |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- For the liquorice jelly
- 50g Haribo Pontefract Cakes (apparently, these work better)
- 250g cold tap water
- A further 50g cold tap water
- 1 teaspoon agar-agar
- For the vanilla mayonnaise
- 1 large egg yolk
- 1 whole large egg
- 15g dijon mustard
- 5g salt
- 20g white wine vinegar
- 3-4mls vanilla extract
- 350g groundnut or any neutral oil
- For the salmon
- 4 x 150g salmon fillets, skin removed
- Olive oil
- To serve
- 1 pink grapefruit, segmented
- 12 asparagus spears, cut into 3-4 pieces each
- 20g balsamic vinegar, reduced to 10g and cooled
- A few coriander seeds
Mise en place
- Soak the Pontefract cakes in the 250g cold tap water for a few hours until soft
- Cook the asparagus in the internal steaming basket with 500g water 10-12 minutes / Temp Varoma / Speed 1 and allow to cool
Method
- For the liquorice jelly
- Put the Pontefract cakes with the soaking water in the bowl and blend 10 seconds / Speed 8, then 3-4 minutes (until temperature is reached) / Speed 1 / 90° C
- Strain through a fine sieve and reserve
- Add the 50g cold tap water to the bowl and sprinkle the agar-agar over the top 3-4 minutes (until temperature is reached) / Speed 1 / 100° C
- Once it has got to 100° C, wait until it has cooled to 90° C, then 3 minutes / Speed 1 / 90° C, by which time the agar-agar should have dissolve
- Pour in the liquorice stock 3 minutes / Speed 1 / 90° C
- Blend 20 seconds / Speed 8 and remove bowl from the stand
- Line a small baking tray with cling-film and pour the mixture into it
- Leave in the fridge to set
- For the vanilla mayonnaise
- Put all the ingredients in the bowl, except the oil, and mix 10 seconds / Speed 4.
- With the MC on the lid, program Speed 4 and pour the oil onto the lid, little by little.
- If the mayonnaise curdles, take it out of the bowl and without washing it add 50g hot water and at Speed 5, incorporate the curdled mixture, little by little.
- For the salmon
- Add 1 litre water to the bowl
- Place the salmon in a dish in the bottom varoma basket and add enough olive oil just to cover the fish 20 minutes / 100° C / Speed 3
- To serve
- Mix the asparagus with the grapefruit and dress with a little oil from the salmon
- Cut pieces of the liquorice jelly to fit the tops of the salmon pieces.
- Plate the salmon with a piece of the liquorice jelly on top
- Put 3 coriander seeds on top of the liquorice
- Using a pipette, dot the plate with the reduced balsamic vinegar
- Add spoonfuls of the asparagus mixture and serve with the vanilla mayonnaise
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