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Star Anise Marinated Salmon, Flying Fish Caviar, Cucumber Jelly, Affila-Cress & Ginger
5 from 3 votes

Star Anise Marinated Salmon, Flying Fish Caviar, Cucumber Jelly, Affila-Cress & Ginger

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
1 hr
Cook Time
15 mins
Additional Time
1 d
Total Time
1 d 1 hr 15 mins
Servings: 4 servings
Course: Appetizer
Cuisine: German

Ingredients

Salmon:
  • 400 grams salmon
  • 35 grams star anise
  • 1 teaspoon caraway seeds
  • 1 teaspoon thyme dried
  • 1 teaspoon fennel seeds dried
  • 1 teaspoon black peppercorns
  • 1 bay leaf laurel leaf
  • 30 grams brown sugar
  • 35 grams fleur de sel
  • 2 tablespoons soybean oil
Croquette:
  • 40 grams onion in anise pickled, finely chopped cubes
  • 1 tablespoon salmon powder
  • 2 leaves Coriander
  • 1 teaspoon soy sauce
  • black pepper freshly ground
  • 40 grams breadcrumbs asian
Vinaigrette:
  • 200 millilitres sunflower oil
  • 75 millilitres rice vinegar
  • 1 lemongrass stick
  • 15 grams Coriander finely chopped
  • 14 millilitres oyster sauce
  • 2 tablespoons soy sauce
  • cayenne pepper
Cucumber Jelly:
  • 1 cucumber
  • 5 millilitres sushi ginger syrup, candied
  • 10 leaves Coriander
  • 10 grams rice vinegar
  • 1 teaspoon green chili peppers
  • 5 grams gelatine
Avocado dip:
  • 1 avocado
  • 1/4 Mango peeled, Thai
  • 4 tablespoons sweet chili sauce
  • 1/2 Coriander bunch
  • 1/2 ginger tuber
  • 1 teaspoon butter
  • 1/2 clove garlic
  • 1 teaspoon parsley finely chopped
  • Tabasco sauce a few drops
Plating:
  • 4 radish finely sliced
  • 16 affila cress stems
  • 20 grams tobikko caviar
  • 4 pickled ginger slices

Instructions

Salmon:
    Cup of Yum
  1. Chop the star anise, cumin, thyme, fennel, black pepper and laurel leaf coarsely in a flash cutter.
  2. Mix with brown sugar and fleur de sel.
  3. Season the salmon with the spice mixture.
  4. Place on a plate.
  5. Cover with foil.
  6. Keep in the refrigerator for 24 hours to marinate.
  7. Once done marinating, take the salmon out then clean rinse it under cool running water.
  8. Dry the salmon on paper towels.
Croquette:
  1. Salmon cubes mix with fish powder, finely chopped coriander and soy sauce.
  2. Season with salt and pepper.
  3. Form 4 small balls, coat with breadcrumbs and bake just before serving in 160°C (320 ℉) hot cooking oil for 2 minutes.
Vinaigrette:
  1. Mix all ingredients and season with cayenne pepper.
Cucumber Jelly:
  1. Wash the cucumber and and put it through a juicer.
  2. Heat the drained cucumber juice with chili and coriander and let it stand for 30 minutes and pour through a strainer.
  3. Dissolve the softened gelatin in rice vinegar and mix with the cucumber fund.
  4. Season with sea salt and pepper and place it in refrigerator to cool.
  5. Cut cucumber jelly in fine cubes.
Avocado Dip:
  1. Puree all ingredients on the flash cutter into a homogeneous mix, through a fine sieve emphasize taste with salt, pepper (cayenne) and Tabasco sauce.
Assembly:
  1. Arrange a slice of salmon on a plate, then the cucumber jelly, affila-cress, salmon cubes, bean sprouts and flying fish caviar dish.
  2. Splash some coriander dip and put the fried croquette on top of it.
  3. Garnish with radish slices. Finally, drizzle the vinaigrette over and a put a few avocados dip points around and serve it.

Notes