500g Norwegian salmon
100g course salt
1 lemon (zest)
Clean the skin off the salmon, and make sure to remove any bones, you can also ask your fish monger to remove it for you.
Chop dill roughly, and mix together with the remaining ingredients.
Place the salmon inside a deep container, and place the salt mixture on top. Leave in the fridge over night to cure the salmon. This is an ancient way of cooking fish. When you have marinated the salmon, it will form a liquid.
Remove the salmon from this liquid, and wipe the excess lemon zest and dill from the salmon.
Slice in long rectangular shaped pieces. (About 6cm x 6cm)
How to roll salmon:
Spread a sheet of plastic wrap onto a clean surface, Leaving the far end attached to the roll, make sure it has no wrinkles
Place the piece of salmon on the plastic wrap about a third from the edge closest to you, fold the edge of the plastic wrap over the salmon, and gently tuck the fish in to remove any air bubbles.
Roll the salmon very tightly, making sure you form a cylinder shape. You will need to roll it a few times to make sure it will hold its shape.
Cut the plastic with a knife, and tie the one side. Roll again to remove the air bubbles and tie on the other edge. Leave in the freezer until completely frozen
Follow link below to show a step by step way if you are unsure.
Fish filleting knife
4 each Baby portabaleni
12 each Shimeji brown
12 each Shimeji white
2 large basil leaves
20ml White balsamic glaze
60ml Lemon oil
Taste Maldon salt
Trim the stems of the portabelini mushrooms, and slice very thin.
Cut the shimeji mushrooms about 1 cm long
In a mixing bowl, whisk together the maldon salt and balsamic glaze until the salt has dissolved, slowly whisk in the oil to make your pickling liquid.
Divide the pickling liquid 1 third for the portabeliini and one two thirds for the shimeji.
In the pickling liquid you will use for the sliced poarablenni add the basil leaves, place liquid and mushrooms in a container and leave to pickle for 1 hour (The acidiy will cook the mushrooms, and beacause the mushrooms are porous they will absorb all the flavour)
In another container, place the shimeji mushrooms, you can mix the colours, and leave to soak in the pickling liquid for about an hour, or until cooked and all the flavours have been absorbed
Make sure the mushrooms are covered in the liquid
Where to buy: White balsamic glaze can be purchased at Culinary near Lanseria, or ordered online through yuppie chef or sagra foods.
Chefs Tip: When making any dressing that requires oil, make sure to whisk in the salt with your other ingredients first, as salt takes very long to dissolve in oil
Containers to store mushrooms
60g Cream cheese, room temperature
20ml Plain yogurt, double thick
5g Dried seaweed, blended in spice grinder
5ml White balsamic glaze
Taste Maldon salt
In a mixing bowl, place the cream cheese and yogurt, mix through until it is smooth with no lumps inside. Mix in the salt, dried seaweed and white balsamic glaze. (You can also mix this in a mixer, using a paddle attachment)
Place mixture in piping bag and leave in the fridge.
Cut a small tip off the piping bag just before using
If you do not have a nozzle for a piping bag, and you still want to make round shaped dollops or items, the trick is in the way you cut the piping bag. Fold the piping bag neatly with the line centred facing you, when you make the cut now, you will have a perfect round cut edge, that will not make odd shapes
Mixer with paddle attachment
Large silver spoon/whisk
2 sheets Fresh seaweed (purple & green)
30g Sugar, granulated
Make sure to rinse the seaweed very well before using.
Place sugar in a small bowl, Slice thin strips of seaweed, and dip the damp seaweed in the sugar, lay the strips out on a sheet of non-stick baking paper and dry out in a warming cabinet or dehydrator
Where to buy: You can buy the fresh seaweed from La Marina foods
2ml Lemongrass aroma
250ml Coconut milk
20ml Coconut syrup (fabbri)
10ml Watercress oil
3g Soy Lecithin
Slice the lemongrass stems and place in a pot together with the buttermilk and coconut milk, and bring to a simmer. Add your lemongrass aroma and coconut syrup and leave to infuse for 20min on a low heat.
Remove from heat, and using a stick blender, blend in the watercress oil and soy lecithin. Make a foam using the soy lecithin to place on the sides of the dish when serving
Soy lecithin is used as a stabilizer for foams, this helps the foam keep its structure for longer. Soy Lecithin is usualy calculated using a 1% ratio to liquid. So for a more calculated and precise measurement, the liquid can be weighed after it has infused, and a 1 % ratio can be used. Soy lecithin will not influence the taste. The most important part when making a foam is to create air bubbles. You want to create as much air as possible. Hold the stick blender at a slight angle, and slighty sticking out of the mixture. The blender should never be covered in liquid.
Micro Gram scale
40g Wasabi chickpeas
Blend the wasabi peas (can be replaced with wasabi peanuts) until you have a fine breadcrumb consistency
Pass through course sieve
Food processor or item like Nutri Bullet
Pick the dill from the stems, and dry out in warming cabinet or sundried. (Dehydrator or small biltong makers works the best) Once dill has completely dried, blend in spice grinder to make a green powder. Sieve about 3-5 times to get the perfect powder
A small amount of spirulina powder can be added to give it an extra burst of colour if you feel the dill powder is not green enough
Dehydrator * will help speed up the process
5 Pink baby radishes
2ml Vanilla paste
Wash the radishes and make sure they are free from any dirt. Slice the radishes very thin (length ways)
In a small pot, melt butter in water and add vanilla paste, once butter has melted completely bring mixture to a boil and blanch the radishes for 30seconds.
Remove the radishes from the liquid, and leave to cool down. Do not rinse in in cold water.
Container for storing radishes
3 Baby turnips
20ml balsamic glaze
Wash the turnips and make sure they are free from any dirt. Slice the turnips in about 2 mm thick slices, use small round cutter (10cent size) to cut out.
In a small pot, melt butter in water, once butter has melted completely bring mixture to a boil and blanch the turnips for 30seconds.
Remove the turnips from the liquid, and leave to cool down. Do not rinse in in cold water. Use half of the liquid and miux with balsamic and let the turnips soak in the mixture for 20min before using
Container for storing radishes
Round cutter (10cent size)
Purple verbena flowers
Where to buy: The specialty leaves can be purchased through Nouvelle together with the mushrooms. Or you can buy from the supplier directly- Pico Gro
Chefs Tip: Ice Leaf is native to South Africa, they need heat to grow and thus why South Africa is the perfect habitat. They absorb salt from the air in coastal areas, and as a result from the high salt content they leave the soil barren for other plants to grow. Unlike other plants who breathe in carbon dioxide during the day, Ice plants only start to do so after sundown.