Seafood Turnover
One night my wife and I had dinner at a Japanese restaurant where we were presented with a tapas of marinated salmon and spicy mayo. It hit all the senses, some good and one in particular not to my liking, as it was too spicy. But the textures were good – the salmon was smooth, and cabbage to give a crunch. I decided to use the same theory to innovate into a snack of my own. The seasoning of the snack will purely come from the crunchy gel. This same technique may be applied to the Konbu Salmon Roll as pictured at the bottom.
Date: 11 June 2007
Title: Seafood Turnover
Filling
Salmon Belly
Mirin
Olive Oil
1. Marinade all together in a vacuum-sealed pack. Submerge into a plastic container with water to a temperature range of 15 – 20 degrees. Leave in a warm box at a controlled temperature of + – 30 degrees for 25mins.
2. Then, remove and submerge into an ice cold bath for 10mins.
Daikon cress
Japanese mayonnaise
Bonito flakes
Togarashi powder
3. Finely chop the daikon cress and fold in with other ingredients.
4. Add to salmon mixture and flake to form a rough mixture.
Turnover Gel
Salmon Stock
Fleur de sel (flower salt)
Gelatin (for flexibility)
Gellan (for firmness and resistance)
1. Bloom the gelatin sheet and leave till ready to add to mixture.
2. Mix in the gellan with the salmon stock and heat up to a temp of + – 90 degrees.
3. Add in the bloomed gelatin sheet and lightly mix till it binds in with the mixture. Pour onto a clean tray. Not to make it too thin as the end result wanted is a thick skin to give texture to the snack.
4. Leave it to slightly set at room temperature first (so as to not disturb the structure when moving the tray). After, leave to set in the fridge (+4 to +5 degrees) for 15 minutes.
5. Using a round pastry cutter (diameter 90), cut out circular shapes.
Assembly
1. Add a spoon of salmon mixture into the center of the gel circle and make a fold. Serve at room temperature (this will be able to experience all the combined taste of the snack).
Alternative: Konbu Salmon Roll
Cool!
Thanks!
chef benj, honestly, I’ve been watching what you were doing in the kitchen and it’s simply amazing. Although I admit I’m still more into neo-classic, but being able to do what you did (especially the peanut buttter jelly sandwich I tried the other night) it’s awesome. Seriously, after that night, I couldn’t sleep so I wrote down all my ideas for my food trials when I get back home. Too bad you’re not in al mahara anymore but it’s been a pleasure.
Thanks a lot! Remember to keep going. Feel free to use this site as a platform for ideas or queries, and check back for new stuff! Mail me if you need a second opinion on anything.
Thank you once again!
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cress…
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Thanks to all for your feedback! Glad u find the site informative & useful, and I will do my best to update it more often. Best regards!
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Rufor
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