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I need an apple element

Alexander_50293

Hi, i am having some problem with a dish i am creating.

I have salmon 3 ways, a mi-cuit, a tataki and a smoked tartar served with beetroot fluid gel, and pickled onions, but i am missing something. I am thinking of an apple element and i would appreciate any suggestions on what to do with it.

I have a very limited pantry, and equipment.

Thanks

-Alex

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com-chefsteps

dill and apples, dill and salmon, dill and beets - all good, if a little stale

Alexander_50293

I am thinking of doing something with the apples. If i get dill i will make a really nice and green dill oil. But i am looking for things to do with the apples.

tshewman

perhaps a smoked butter (or other fat) poached apple

Brendan_Lee_56950

dill/apple tartar sauce, replace the pickles with apples

FrankM_3301

An apple chip? Thin sliced, dehydrated...to provide texture.

Alexander_50293

Like the idea.

I am just worried about the color for presentation

bchavannes

I would skip the beet fluid gel, but rather mi cuit your salmon in beet juice, then delicately slice or flake it to expose the gradient colors, then do an apple puree or fluid gel that you can infuse the flavors of dill or whatever into. I think the apple would be a more harmonious thru-line for your various fish preps.

Nicky_J_17040

compressed apple? looks cool and you can infuse with flavors/alcohol..