Ingredients

For the Salmon:

  • 500ml Mirin
  • 500ml Rice Wine Vinegar
  • 1 Thumb Piece Ginger – Sliced
  • 2 Sticks Lemongrass
  • 6 Lime Leaves
  • 1 Side Salmon – Skinned & Split Lengthways

For the Vodka Jelly:

  • 200g Honey
  • 2 Lemons – Juiced
  • 300ml Vodka
  • 6 Leaves Gelatin- soaked

For the Lemon Puree:

  • 8 Lemons
  • 300ml Stock Syrup

Garnish:

  • Asparagus shavings
  • Peas shoots
  • Cucumber flowers

Method

For the Salmon:

  1. Lightly salt the salmon, then cover and refrigerate for 2 hours.
  2. Meanwhile, bring the rest of the ingredients to the boil and then cool completely.
  3. Remove salmon from fridge after 2 hours, place in a clean high sided container and pour the cooled marinade over the fish, covering it.
  4. Return it to the fridge overnight.

For the Vodka Jelly;

  1. Toast the honey lightly in a pan, then add the lemon juice.
  2. Mix well, remove from the heat & add the softened gelatine.
  3. Leave to cool at room temperature before adding the vodka to ensure you don’t lose the alcohol.
  4. Pour into a clean tray & refrigerate until set.
  5. Once set cut into cubes.

For the Lemon Puree:

  1. Place the lemons in cold water and bring to the boil, drain and repeat a further 9 times so they have been brought to the boil 10 times in total.
  2. After the final blanch, cut the lemons in half & remove any pips.
  3. Place 5 lemons in a jug blender and just the insides of the remaining 3.
  4. Season with salt and add 3/4 of the stock syrup.
  5. Blend until smooth, adding more syrup as needed.
  6. The puree should be reasonably sharp.

To serve

  1. Remove the salmon from the marinade and slice 3 pieces per portion.
  2. Place a little lemon puree on the plate and place the salmon on top.
  3. Season the asparagus, pea shoots & cucumber flowers with olive oil and salt and place on the plate with the cubes of vodka jelly.

Note: The skin from the salmon can be placed between 2 baking sheets in a moderate oven until crisp and used as a garnish for the salmon.

Recipe courtesy of Rachel Humphrey of 2 Michelin-starred Le Gavroche in Mayfair.
Rachel Humphrey Chef Feature.