Salmon poached in liquorice gel/working with gellan

I will be attempting this recipe over the weekend and I don't have enough materials for much failure. Does anyone have any tips before try this?

I have to use distillated water to ensure minimal cations?

I've also heard of people having trouble with the gel setting too quickly, I assume the liquorice has to be over a low flame the entire time?

Double dip the salmon?

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Brendan_Lee_56950

I've only worked with gellan once and the only thing I found was that it needs to be hydrated very well. Take your new blender for a spin when hydrating and it'll make life easier.

Lennard__34626

I will

so blend it into my stock then bring it to a boil on the stove?

Chris_Young_80640

Yes, it's very important that you keep the liquorice gel above it's setting temperature while you're working with it. And it's important to double dip the salmon. At The Fat Duck, we would put two toothpicks in each block of salmon. Dip them each once. Sticking the other end of the tooth picks in a block of styrofoam while the gel set.

naithaddi

I tried a while ago and indeed it did set very quickly, I didn't think about keeping it above the setting temp and I had to rush to coat the salmon,
I had a problem with the gel not sticking to the salmon though. Any idea why?

Chris_Young_80640

Was the surface of the salmon very dry. Any moisture will make it difficult for the gel to adhere well. Use paper towels to blot the surface dry just before dipping. And do two thin coats for a better result.