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Brüggli salmon trout with Bora Bora Sea Salt

Daikon / horseradish / cucumber vinaigrette

1. marinated salmon trout

2. salmon trout tartar

3. horseradish cream in dashi jelly

4. pickled radish roll

5. cucumber vinaigrette with dill oil


1. marinated salmon trout


Ingredients

- 1 salmon trout fillet (approx. 1 kg in weight)

- Dry marinade (recipe 1.1)

- Scorching marinade (recipe 1.2)

- marinade (recipe 1.3)


Preparation:

Take the salmon trout fillet from the skin and remove the bones, marinate with plenty of pickle from the top and bottom for 25-30 minutes, then carefully rinse the pickle with cold water, dry it and chill it in the refrigerator for 1 hour. Cut out a nice center piece from the pickled trout and save the sections for the tartare. Portion the center piece, brush with scorching marinade and vigorously scorch the Bunzen burner and marinate with a little marinade for about 1 hour. Before serving, dry the salmon a little and season with coarse Bora Bora sea salt pure.


1.1. dry pickling

Ingredients


- 1 kg Bora Bora Sea Salt

- 500g sugar


Preparation

Mix sugar and salt.

1 1.2. flame marinade


Ingredients

- 200 ml low-salt soy sauce

- 120 ml mirin


Preparation

Mix both and brush the salmon trout with it.


1.3 Marinade


Ingredients

- 300 g white soy sauce

- 100 ml dashi

- 30 g bergamot juice

- 30 ml bonito vinegar

- xanthan gum

- 600 ml oil


Preparation

Mix the first ingredients together and bind with Xantan, strain and slowly pour in the oil and mix gently.


2. salmon trout tartar


Ingredients

- pickled salmon trout (recipe 1)

- fresh lime

- a little sunflower oil

- lemon oil

- chives

- Bora Bora Sea Salt

- cayenne pepper

2 Preparation

Cut salmon trout into a fine tartare and season with lime zest, lemon oil, sunflower oil, chives, salt and cayenne pepper.


3. horseradish mousse hemisphere


Ingredients

- 100 g cream

- 260 g Dashi citrus base

- 1,5 g agar

- 2 g iota

- 40 g sour cream

- 30 g horseradish from a jar

- 1 sheet gelatin

- Bora Bora Sea Salt

- pepper

- 1 lime

- Some fresh horseradish juice


Preparation

Mix horseradish stock, cream, agar and iota, bring to a boil and simmer for 30 seconds. Remove the mixture from the heat, add the sour cream and horseradish, as well as the juice and zest of the lime, season with salt and pepper and add a few drops of the horseradish juice. Strain the mixture through a fine microfiber sieve, heat again and pour into silicone hemispherical molds. Leave to dress in the refrigerator, freeze in a blast freezer and release, spearing with a toothpick.


3.1. dashi jelly


Ingredients

- 200 ml dashi

- 3.6 g Kappa


Preparation

Mix dashi with kappa, bring to a boil and dip the horseradish hemispheres into the mixture for about 3 seconds.


4. Pickled radish rolls

Ingredients

- radish

- Pickle stock (basic recipe)


Preparation

Cut radish lengthwise into thin slices on slicer and cut into rectangles of 1cm x 7cm, put into a vacuum bag and fill with hot pickle stock, let cool, vacuum seal and let sit for at least 2 days. Take out radish, dab a little dry and form rolls with the help of tweezers. Temper well before serving.


5. cucumber vinaigrette with dill oil


Ingredients

- 300 ml fresh cucumber juice

- 150 ml cucumber pickle stock

- 200 ml dashi

- 20 g white soy sauce

- 10 g mirin

- 30 ml bonito vinegar

- pinch of sugar

- a little Bora Bora Sea Salt

- cayenne

- juice and zest of 2 limes

- 25 g dill

- xanthan gum

- sunflower oil

- dill oil (recipe 5.1.)


Preparation

Mix cucumber juice with pickle stock, bonito vinegar, sugar, salt, cayenne, lime and chopped dill and let it steep. Reduce the dashi broth to 50ml, add the mirin and white soy sauce, season to taste and thicken with xanthan gum. When the desired consistency is reached, strain the mixture through a fine microfiber sieve, measure out the mass and slowly stir in 25% sunflower oil and enrich a la minute with the dill oil.


4 5.1. dill oil


Ingredients

- 700 ml sunflower oil

- 400 g fresh dill

- 200 g fresh spinach

- Bora Bora Sea Salt


Preparation

Heat all the ingredients together in the Thermomix to 80 degrees. When the temperature is reached, blend on high speed and add salt, then cool quickly and strain through a fine microfiber sieve.





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