Gastronomixs

Salmon in liquorice aromas

Heston Blumenthal's liquorice-poached salmon with a twist. The combination of flavours we use here delivers the effect of Dutch liquorice, but rather more subtly.

Salmon in liquorice aromas

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

salmon fillet

500

ml

soy sauce

250

ml

mirin

20

g

liquorice root

10

g

cardamom pods, bruised

25

g

vegetal

10

g

sugar

Preparation method

  • For the jelly, combine the soy sauce, mirin, liquorice root and cardamom and let infuse at 50°C for approximately 2 hours.
  • Clean salmon and remove skin.
  • Portion the salmon and freeze lightly in the freezer.
  • Add the sugar to the soy infusion, and when the sugar is dissolved strain through a fine sieve.
  • Heat the mixture to 80°C, add the vegetal, and allow to dissolve.
  • When the salmon steaks are lightly frozen, remove from the freezer and dab once or twice in the hot jelly. You will now have sleek, black bonbons of salmon.
  • Bake the bonbons in a 50°C oven for 12 to 15 minutes. Make sure the core temperature of the thickest part of the fish is 38°C.

Serving suggestions

  • As a composition with green asparagus, grapefruit cells, balsamic vinegar, vanilla mayonnaise, chilli peppers and Chardonnay vinegar. Every flavour element (sweet, sour, bitter, briny and salty) is present in this composition.
  • As a very unusual warm amuse-bouche.

Previous page