salmon beet garden salad rib eye

Cold smoked cooked mi-cuit salmon with watercress puree, smoked salmon mousse, pistachio puree, lemon pudding, red veined sorrel, nasturtium and cryo-poached dill/horseradish powder, spritzed with pickled onion brine. Next min-edible garden-beet/balsalmic/goat cheese/walnut oil fluid gel/emulsion as the base, with butter poached (90 C15 min via joule) petite carrots, turnips, and radishes topped with crunchy (left over) quinoa, cous cous and truffle jus caviar. Rib eye with sauteed shitake/shallots, salsify and coffee flavored butter poached sweet potatoes (90C 45min). For desert, strawberry sorbet (via pacojet :-)..) lemon tart.

Find more posts tagged with

What’s for Dinner

Comments

Manfred__101170

The water cress puree is interesting, very vibrant in consistency and color.

tshewman

Thanks, I've done it a few times and this is one of the better results. Majority was smaller leaves than previous attempts. That said, I find one of the most important steps is having enough of it to puree and a strong blender. I use my smaller/weaker blender for a couple of servings but it's not as powerful as my vitamix or thermomix.