SEARED ŌRA KING SALMON LOIN, GIN AND FENNEL GEL, BEETROOT EMULSION
MARINATE SALMON LOIN
Cut salmon into 40g pieces. Marinate for 30mins in:
8g sea salt
10g brown sugar
4 juniper berries
Zest from 1 lemon
Wash off marinade.
Vac-pac with 5g olive oil and 5g fennel.
Place in water bath at 52°C for 10mins.
100ml beetroot juice
40ml white wine vinegar
Reduce by half.
Place in liquidator and slowly add 1 egg yolk and 100ml olive oil.
GIN AND FENNEL GEL
10g sugar 10g agar
Boil together, add agar, let it set, then blitz.
Vac-pac skin, place in water bath at 60°C for 1 hour.
Dehydrate and shallow fry.
Ōra King caviar