Sashimi Style New Zealand King Salmon with Radish & Avocado Wasabi Spheres

Sashimi Style New Zealand King Salmon with Radish & Avocado Wasabi Spheres

4 portions

Ingredients

200gms (7oz) NZ King Salmon – cubed into 20 thumb sized pieces
100gms (3.5oz) Fresh Ciabatta – torn into 12 thumb size pieces
2 Red Radish – 12 thin sliced rounds
60gms (2oz) Daikon – julienned 
50gms (1.7oz) Sugar
50 mls Rice Wine Vinegar
1 tsp Fresh Ginger – finely grated
1/2 Fresh Chilli – finely diced
2 tsp Iodized Table Salt
12 pieces Wakame
12 tips Shiso Cress
  Flakey Sea Salt to taste

Ingredients - Avocado Wasabi Sphere

3.5gms (0.1oz) Calcium Chloride
250 mls Cold Filtered Water
15gms (0.5oz) Wasabi Paste
50gms (1.7oz) Avocado - pureed
50grms (1.7oz) Sour Cream
100 mls Cold Filtered Water
1/2 Lime – juice only
2.5gms (0.08oz) Sodium Alginate
1 gm (0.03oz) Sodium Citrate

Method

Chef's Notes:
Calcium Chloride (salt), Sodium Alginate (algin), Sodium Citrate (citric acid) are all food grade ingredients that are currently used in modern style cuisine. These ingredients have been at the center of the “Molecular Gastronomy” trend that was initiated by some of the world’s best restaurants. Spherification is a way of suspending a flavor inside a thin membrane creating liquid center ingredients. These ingredients can be found in high-end gourmet food stores or chef ingredients stores & with a small amount of research on the internet you will find a supplier & more information about the ingredients
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