To celebrate the richness of Alaskan salmon, I propose "Vanilla-Infused Salmon with Parsnip-Elderflower Purée, Caramelized Fennel, and Lemon-Fennel Gel."
Concept and Inspiration:
This dish pays homage to Alaska's seafood bounty, pairing the succulent salmon with bright, unique flavors, using molecular gastronomy techniques, ultimately offering a refined seafood dining experience. Delicate vanilla-infused salmon fillets sit atop a bed of parsnip-elderflower purée, showcasing complementary sweet and floral flavors. Caramelized fennel provides a sweet and anise-like contrast, while the lemon-fennel gel elevates the dish with its vibrant citrus profile.
Flavor Profile
- Sweet and Savory: The vanilla infusion imparts an unexpected hint of sweetness to the salmon, enhancing its rich, natural flavors.
- Creamy and Floral: Parsnip-elderflower purée provides a light, floral undertone to the dish, subtly echoing the sweetness of the salmon.
- Sweet and Crunchy: Caramelized fennel adds texture and intensifies the overall flavor profile with its deep, sweet notes.
- Citrus and Unctuous: The lemon-fennel gel gives the dish a delightful tanginess, whilst maintaining a sleek and vibrant aesthetic.
Recipes
| Component | Ingredients | Instructions |
|---|---|---|
| Vanilla-Infused Salmon | – 4 salmon fillets – 1 vanilla pod – Olive oil – Sea salt and cracked black pepper |
1. Marinate salmon with split vanilla pod, olive oil, salt and pepper (24 hours). 2. Cook sous vide at 52°C for 20-22 minutes. |
| Parsnip-Elderflower Purée | – 400g parsnip, peeled and chopped – 100ml elderflower cordial – 50ml cream – Salt to taste |
1. Boil parsnip until soft, drain. Blend with elderflower cordial and cream until smooth. Season. |
| Caramelized Fennel | – 2 large fennel bulbs, sliced – 2 tbsp sugar – Olive oil |
1. Sauté fennel bulbs in olive oil until soft, sprinkle over sugar, and caramelize on medium heat. |
| Lemon-Fennel Gel | – 200ml lemon juice – Zest of 1 lemon – 1 tsp fennel seeds – 2g agar agar |
1. Simmer all ingredients for 2 minutes. 2. Cool, then whisk in blender until smooth. Strain and refrigerate. |
Presentation
- Plating: Use a circular, light-colored plate to contrast with the warm colors of the dish. Swipe a large spoonful of parsnip-elderflower purée across the plate as the base.
- Salmon Arrangement: Position the vanilla-infused salmon on top of the spread purée, boasting its glistening, cooked surface.
- Fennel Placement: Arrange caramelized fennel around and atop the salmon for color and textural contrast.
- Sauce Application: Pipe small dots of lemon-fennel gel around the plate, providing a vibrant sparkle of citrus.
- Garnish: Finish with delicate dill fronds or fennel tops for a fresh, herbaceous note.
This innovative dish unites the sweet, oceanic flavors of the salmon with various complementary undertones, creating a gastronomic experience that embodies the ocean's bounty. The combination of traditional ingredients with modern techniques will provide your guests with a Michelin-star dining engagement.
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