Talk about a pressure test! I invited the series director and head of content of MasterChef SA for dinner last night.
After bubbles on the deck (thanks guys), we settled down to a four-course dinner skipping helter-skelter over that rustic/refined line.
The prize for the most photogenic dish of the evening goes to (drum roll please)… Salmon Mi Cuit. This consisted of a piece of half cooked (that’s what mi cuit means) salmon, a ginger and ponzu fluid gel, radishes pickled in rice vinegar, wasabi aioli and salmon roe. The dish is inspired by sashimi and salmon roses.
I unabashedly adore ChefSteps. I’ve made their 104F Salmon dish a few times, but this time decided to make it my own. I followed the technique for Salmon Mi Cuit (http://www.chefsteps.com/activities/salmon-mi-cuit), which renders the most delicious and succulent salmon imaginable, and dressed it with a few garnishes to invoke that sushi vibe.
What on earth is a fluid gel?
I recently saw a HarvardX lecture on iTunesU in which Dave Arnold – a total rock star by the way – makes and explains a fluid gel. He explains: “Fluid gels have the properties of both a fluid and a gel. Agar fluid gels can look like hair gel on the plate but feel like a smooth, creamy sauce in the mouth.” http://www.cookingissues.com/primers/hydrocolloids-primer/
I decided to put this to the test. I whizzed up some sushi ginger, fresh ginger, ponzu sauce and about 0.8% agar-agar. Heated it to the boil and filtered it through an Aeropress. (Couldn’t find my muslin, works a treat.) I let the gel cool and set, and then blended it. Voila! Fluid gel. The soy in the ponzu with the particular texture of a fluid gel gives it that lovely silkiness and deep flavour of a good jus.
To complete the sushi effect I made a wasabi aioli and added some salmon roe. I loved the idea of making a modernist dish and having real ‘caviar’ on the plate instead of something spherified.
Equipment required:
Sous Vide circulator or bath or thermometer
Immersion blender
Blender
Difficulty: moderate
Some handy products for this dish
AeroPress Coffee Maker
yuppiechef
R495
Finding good coffee when travelling is an expensive and sometimes impossible task. The Aeropress is a wonderful travelling companion. I also found it great at straining liquids quickly and effectively.
