Salmon marinated in gin-and-tonic with a lemon crumble topping
The flavour of this world-famous cocktail combines wonderfully well with the salmon. The lemon crumble gives the dish a crunchy texture.
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 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
500 |
g |
salmon fillet, skin removed |
|
60 |
ml |
gin |
|
120 |
ml |
tonic |
|
2 |
|
limes |
|
|
|
salt and pepper |
|
50 |
g |
panko |
|
1 |
|
salted lemon |
|
|
|
bonito flakes (katsuobushi) |
|
|
|
peanut oil |
Preparation method
- Salt and pepper the fillet of salmon, grate the lime zest over the salmon and squeeze the juice from the limes.
- Mix the gin with the tonic and sprinkle over the salmon.
- Cover the salmon with plastic foil and set aside to marinate in the refrigerator for 24 hours.
- Put the salted lemon in the freezer.
- Finely chop the katsuobushi and store in an air-tight container (with silicon granules, if desired).
- Deep-fry the panko in the peanut oil until golden and then drain on paper towels.
- Mix the cooled panko with the katsuobushi (5 parts panko to 1 part katsuobushi) and the freshly grated zest of the lemon (use a fine grater).
- Pat the salmon dry with paper towels and cut into tranches.
- Add the lemon crumble topping just before serving.
Serving suggestions
- As an amuse-bouche with salmon caviare.
- As a composition with various structures of cucumber or fennel.