Salmón en Sidra Note by Note

Ingredients

In this Note by Note adaptation, the traditional Spanish Salmón en Sidra is transformed into a cutting-edge culinary creation. The original recipe is deconstructed and reimagined using molecular gastronomy techniques. The salmon is cooked sous vide instead of being poached, resulting in a more precise and controlled cooking process. The sidra reduction is carefully crafted to enhance the flavors of the dish, and the addition of microgreens and edible flowers adds a modern and artistic touch. We alse have the original recipe for Salmón en sidra, so you can check it out.

• 4 salmon fillets (150g each) (5.3 oz) 4 salmon fillets (150g each) (5.3 oz)
• 500ml (2 cups) sidra (cider) 500ml (2 cups) sidra (cider)
• 50g (1.8 oz) sugar 50g (1.8 oz) sugar
• 1 lemon, zest and juice 1 lemon, zest and juice
• Salt and pepper, to taste Salt and pepper, to taste
• Microgreens and edible flowers, for garnish Microgreens and edible flowers, for garnish
• For the cauliflower puree: For the cauliflower puree:
• 1 small cauliflower, cut into florets 1 small cauliflower, cut into florets
• 250ml (1 cup) vegetable broth 250ml (1 cup) vegetable broth
• 50ml (1/4 cup) heavy cream 50ml (1/4 cup) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the water bath to 55°C (131°F) for the salmon.
2. 2.
   In a saucepan, combine the sidra, sugar, lemon zest, and lemon juice. Bring to a simmer over medium heat and reduce until syrupy, about 20 minutes. Set aside.
3. 3.
   Season the salmon fillets with salt and pepper. Place them in a vacuum-sealed bag and seal.
4. 4.
   Cook the salmon in the water bath for 30 minutes.
5. 5.
   While the salmon is cooking, prepare the cauliflower puree. Steam the cauliflower florets until tender.
6. 6.
   In a blender, combine the steamed cauliflower, vegetable broth, and heavy cream. Blend until smooth. Season with salt and pepper.
7. 7.
   Remove the salmon from the water bath and carefully remove from the bag.
8. 8.
   Heat a non-stick pan over medium-high heat. Sear the salmon fillets for 1 minute on each side to achieve a golden crust.
9. 9.
   To serve, spoon the cauliflower puree onto plates. Place a salmon fillet on top and drizzle with the sidra reduction. Garnish with microgreens and edible flowers.

Treat your ingredients with care...

• Salmon — Make sure to choose fresh and high-quality salmon fillets for the best flavor and texture.
• Sidra (Cider) — Opt for a dry and crisp sidra to balance the sweetness of the reduction.
• Microgreens and Edible Flowers — Use a variety of colorful and aromatic microgreens and edible flowers to enhance the visual appeal of the dish.

Tips & Tricks

• For a smoky twist, you can briefly smoke the salmon fillets before cooking them sous vide.
• Experiment with different varieties of sidra to find the perfect balance of flavors for the reduction.
• If you don't have a sous vide machine, you can poach the salmon in simmering water instead.

Serving advice

Serve the Salmón en Sidra Note by Note as the centerpiece of an elegant dinner. Plate the dish with precision, ensuring that the cauliflower puree forms a smooth base for the salmon fillet. Drizzle the sidra reduction gracefully over the fish, allowing it to cascade down the sides. Garnish with microgreens and edible flowers for a touch of sophistication.

Presentation advice

Create an artistic presentation by arranging the microgreens and edible flowers in a visually appealing pattern around the salmon fillet. Use a squeeze bottle to create decorative dots of the sidra reduction on the plate. Pay attention to the overall balance of colors and textures to create a visually stunning dish.