Recipe by Laurent Loudeac & Camille Furminieux from Museum Art Hotel – New Zealand. Global Champions of the Dilmah Real High Tea Global Challenge 2015
-100gr Ora king salmon fillet, deboned and skinned, only use the thickest and meatiest part of the salmon
-1 cucumber, peeled into ruban
-50gr wakame salad
-100ml good soya sauce
-1/2 garlic cloves crushed
-1 shallots sliced
-1 slice of fresh ginger
-2tbspoon brown sugar
-1 gelatine leaf
-100gr caster sugar
-3 slices fresh ginger
In a pot sweat off the shallots, garlic, chilli and ginger, add the brown sugar, caramelised and then add the soya sauce. Bring to simmer and let infuse for 5 minutes. Soak the gelatine leaf in cold water then drain excess water put into a container and pass the infused soya sauce on top of gelatine through a fine sieve. Pour the soya/gelatine mix on a tray you want it to be 3mm thick. Put in fridge and let set.
In a pot put all 3 ingredients and bring to boil, cook until you obtain the right consistency, you can check by having a plate in the fridge and pouring some of the syrup on the cold plate it will set straight away giving you the cold consistency of the syrup. Put in a small squeezy bottle and keep aside. Do not refrigerate.
Note: remember that the syrup will get thicker as it get cold. Don’t over reduce it or it will set hard once cold.
Take the salmon fillet and cut 20 even cubes 1cm x 1cm x 1cm.
It has to be perfect cubes. 2 per person.
Take the jelly tray out of the fridge and cut 10 square 1cm x 1cm. set aside on baking paper back in the fridge.
Peel off 20 cucumber rubans and trim them so they can perfectly fit around the salmon. On top of each salmon cubes put a little dot of wasabi paste, put the soya jelly square on top of it, wrap the cucumber ruban around, making sure it is nice and tight.
Put each cubes in a chinese spoon, add a small amount of Wakame salad on top of each cubes, drizzle with ginger syrup and sprinkle the sesame seeds on top.