SALMON AND ITS THREE FOAMS

Difficulty

2/5

Prep time

20 min

Total time

25 min

INGREDIENTS
DIRECTIONS

Used technique:

EMULSIFICATION

2/3 cup

(160 ml)

soy sauce

1/3 cup

(80 ml)

water

3/4 cup

(180 ml)

lemon juice

1/4 cup

(60 ml)

water

1/2 cup

(120 ml)

marinated ginger brine

1/3 cup

(80 ml)

water

7 oz

(200 g)

salmon, chopped

1/2

green onion, chopped

1/2

garlic, chopped

1 tbsp

(15 ml)

chives, chopped

2 tbs

(30 ml)

vegetable oil

to taste

salt + pepper

1 oz

(30 g)

wasabi paste

3 sachets

(6 g)

SOY LECITHIN

1. Combine the soy sauce, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.

 

2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.

 

3. Scoop off the foam with a spoon.

Lemon Foam

4. Combine the lemon juice, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.

 

5. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.

 

6. Scoop off the foam with a spoon.

Ginger Foam

7. Combine the brine, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed rectangular bowl.

 

8. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit for 5 minutes.

 

9. Scoop off the foam with a spoon.

Salmon Tartare

10. Mix all ingredients together. If prepared in advance, store in a closed container in the fridge.

Soy Sauce Foam

Serving Suggestion

11. Serve the tartare along with the three foams and decorate with pea-sized wasabi spheres created by rolling the paste between the palms of your hands.

Products you will need for this recipe

Soy Lecithin 2oz - 56g

Styling Kit Tool Set For Cooking

2 Glass Square Bowl Set

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