Subj : St. Edmund 06
To   : All
From : Dave Drum
Date : Tue Jun 08 2021 21:16:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bury St Edmund's Tempura Of Loch Duart Salmon Belly
 Categories: Fixit
      Yield: 4 Servings
 
    500 ml Still water, bottled
  2 2/3 g  Xantham gum
    175 g  Cornflour
     97 g  Rice flour
     11 g  Salt
    100 ml Honey
     50 ml Soy sauce
  2 1/2    Avocados
      1 lg Egg
     50 ml Olive oil
      1    Lemon; juiced
           Salt & white pepper
      1    Lime; zested
    400 g  Loch Duart Salmon belly
      1    Pink grapefruit
      1    Yellow grapefruit
    100 g  Peanuts
 
  Garnish: with dill and chive flowers
  
  TEMPURA BATTER: Place Xantham gum, cornflour, rice
  flour, and salt into a bowl, whisk in the still water.
  Place into a siphon gun, charge twice. Keep the siphon
  gun in a bowl of cold ice water. When ready to coat the
  salmon, release the batter into a bowl.
  
  SOY AND HONEY REDUCTION: Place honey and soy sauce on the
  heat until they have incorporated together, remove from
  the heat when coats the back of the spoon. Heat up when
  ready to serve.
  
  AVOCADO EMULSION: Place 1 1/2 Avocados, egg, lemon juice,
  and salt and pepper into the blender, whilst the
  emulsion is blitzing gradually add the olive oil until a
  creamy emulsion is formed. Taste for correct seasoning.
  
  AVOCADO CARPACCIO: Cling film the back of a tray. Peel
  back the skin of the remaining avocado, releasing the
  inside. With a peeler, shave parts of the avocado and
  arrange on to the cling-filmed tray, you should be
  aiming for a rectangle shape. When finished, place into
  the freezer until ready to serve.
  
  LOCH DUART SALMON BELLY: Trim off the excess fat, portion
  into four equal portions. To achieve an equal portion,
  you could weigh the salmon on scales. When the salmon is
  cut, soak in yuzu for a maximum 1 hour to minimum 30
  minutes. Just before serving take out of the yuzu mix
  and place in flour and then batter and fry. With a
  grater or a microplane, zest the lime over the battered
  salmon just before serving.
  
  PINK & YELLOW GRAPEFRUIT: Cut off all the skin from the
  grapefruits, carefully segment both grapefruits, with
  the remaining grapefruit, squeeze the juice into a tub
  and place the segments in the juice.
  
  PEANUTS: Place peanuts on a tray, bake in the oven at
  180ºC/350ºF for 10 minutes or until golden brown.
  
  Garnish dish with dill and chive flowers (if in season)
  
  RECIPE FROM: https://lochduart.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


.... Don't be afraid of a wild goose chase. That's what wild geese are for.

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