New Zealand King Salmon with Citrus Saffron Creme Anglaise, Strawberry and Tarragon Spheres

Details

Serves: For 4 Servings

Method

Strawberry Reduction
• Purée strawberries and water in blender until smooth.
• Place in small non-reactive saucepan over low heat.
• Cook to reduce in volume by 50%.
• Transfer to container and reserve.


Tarragon Spheres
Distilled Water, for immersion 1 Cup
• Purée tarragon in a blender with ½ cup distilled water until completely smooth.
• Add the sodium alginate and blend until smooth. 
• Dissolve calcium chloride into 1 cup distilled water.
• Using a teaspoon drop the tarragon solution, one drop at a time into the calcium chloride until you have at least 40 good, large pea shaped spheres.
• Remove spheres with a slotted spoon.
• Immerse them in 1 cup distilled water, set aside and reserve.

 
Citrus Saffron Anglaise
• Combine eggs, tomato and saffron in blender – blend until smooth.
• Reserve in blender.
• Heat butter in small non-reactive sauce pan over medium heat.
• Add garlic, ginger, shallots and pepper and sauté until soft.
• Deglaze pan with Pastis or Pernod, and continue to cook until alcohol stops flaming.
• Add orange juice and cream and bring to boil.
• With setting on low, slowly pour hot contents of sauté pan into blender.
• Increase speed and blend until smooth and content has cooled to around 160 °F (70°C).
• Strain mixture through fine Chinois.
• Transfer to siphon, shake hard and load with (2) No2 cartridges.
• Shake hard again for 30 seconds, and reserve keeping warm.

To Serve

Assembly

  • 4 Tbsps Unsalted Butter 
  • 4 x 4 oz New Zealand King Salmon  
  • 1 Cup Saffron Citrus Crème Anglaise 
  • ½ Cup Strawberry Reduction 
  • 40 each Tarragon Spheres 

• Heat butter in medium sauté, add salmon.
• Sear on both sides to desired temperature.
• Reserve, keeping hot.
• Shake the siphon and invert and lay a pillow of Anglaise onto each plate.
• Pool some strawberry reduction in the center of each.
• Lay Salmon on top.
• Place tarragon spheres on Salmon.
• Dot Strawberry reduction in the Anglaise and serve immediately.

 

Recipe Photography: Patrick McDonnell Photography www.patrickmcdonnellphotography.com 

About the Chef

 

Jonathan Justus is Executive Chef and Co-owner with his wife Camille Eklof of Justus Drugstore, a restaurant based in Smithville, Missouri. Their restaurant philosophy involves real food prepared lovingly and served in an ambient beautiful space to deliver a most enjoyable experience. All of ...
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