Makes 10 portions
Ora king salmon
100gr Ora king salmon fillet, deboned and skinned,only use the thickest and meatiest part of the salmon
1 cucumber, peeled into ribbons
50gr wakame salad
100ml soya sauce
1/2 garlic clove, crushed
1 slice of fresh ginger
1 gelatine leaf
100gr caster sugar
3 slices fresh ginger
Ora king salmon
Take the salmon fillet and cut 20 even cubes 1cm x 1cm x 1cm.It has to be perfect cubes. 2 per person.
In a pot sweat off the shallots,garlic,chilli and ginger, add thebrown sugar, caramelised and then add the soya sauce. Bring to simmerand let infuse for 5 minutes.Soak the gelatine leaf in cold water thendrain excess water put into a container and pass the infused soya sauceon top of gelatine through a fine sieve. Pour the soya/gelatine mix on atray you want it to be 3mm thick. Put in fridge and let set.
In a pot put all 3 ingredients and bring to boil, cook untilyou obtain the right consistency, you can check by having a plate in thefridge and pouring some of the syrup on the cold plate it will set straightaway giving you the cold consistency of the syrup. Put in a smallsqueezy bottle and keep aside. Do not refrigerate.
Note | Remember that the syrup will get thicker as it get cold. Don’t overreduce it or it will set hard once cold.
Take the jelly tray out of the fridge and cut 10 square 1cmx 1cm. Set a side on baking paper back in the fridge.Peel off 20 cucumber ribbons and trim them so they can perfectly fitaround the salmon. On top of each salmon cubes put a little dot ofwasabi paste, put the soya jelly square on top of it, wrap the cucumberribbonaround, making sure it is nice and tight. Put each cubes in a Chinese spoon, add a small amount of Wakame salad on top of eachcube, drizzle with ginger syrup and sprinkle the sesame seeds on top.Enjoy the explosion of taste, and the match and cleansing effect of the RanWatte with richness of the salmon.
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