New Zealand King Salmon with Radish & Avocado Wasabi Spheres


Serves: 4 portions


Avocado Wasabi Sphere 

  • Mix the calcium chloride with 250 mls of cold filtered water, this becomes the calcium bath. Set aside to use later.
  • Mix all the other Avocado Wasabi Sphere ingredients together using an immersion stick blender or upright blender, ensuring all the ingredients are blended well. 
  • Allow the Avocado Wasabi Sphere mixture to rest in a chiller for approximately 3 hours to allow any air bubbles to rise to the top of the mixture. Scoop off any aerated foam that comes to the top of the mixture.
  • To create the spheres, use a scoop style measuring spoon (teaspoon size). Scoop the sphere mixture to fill the spoon & drop into the calcium bath, do this in small batches (about 5 at a time). Allow each spoon full to immerse & completely become covered with the calcium bath solution, after approximately 1½ -2 minutes it would have formed a thin skin enabling it to be scooped out with a slotted spoon. 
  • Dip the sphere into a clean water bath to rinse & then place on a plate or tray ready to serve. The spheres will go completely solid after a period of time so make these closer to the time of plating the dish.

Pickled Diakon

  • In a small pot place the sugar, rice wine vinegar, ginger, chilli, iodized table salt & 50 mls of water; bring to the boil & pour over the julienned daikon. 
  • Allow the daikon to cool in the pickling liquor before serving. 

To Serve

  • Hydrate the wakame in cold water & drain. 
  • Selecting 4 suitable service plates/dishes, place 5 cubes of salmon per plate/dish, arrange & evenly portion the ciabatta, sliced radish, pickled daikon, wakame & shiso cress across each plate/dish.
  • Finish by gently placing the avocado wasabi sphere on each plate (3 per plate) - serve immediately.

Chefs Notes:
Calcium Chloride (salt), Sodium Alginate (align), 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 such as El Bulli, Alinea & Mugaritz. 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.


About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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