Caramelle Al Salmone
Spuma allo zenzero , caviale e emulsione d’arancia salmon candies, ginger foam, black caviar, orange emulsion.
200 gr. Flour 00
50 gr. Semolina flour
7 egg yolk
1 gr. Salt
Salmon fillet 500gr.
Ginger fresh 50 gr.
Olive oil 50 ml
Fresh Cream 250 gr.
500 ml fresh orange juice
Fennel 50 gr.
Celery 50 gr.
Sift the flour and salt on to a work surface, add the egg yolk and knead until smooth and elastic, adding a little water if needed: the pasta should be elastic but not sticky.
Leave to rest for 2 hours before use.
Using a pasta machine, roll out as thinly as possible.
Cutting it into squares 9x9.
Cut the salmon fillet into strip, 2 cm high and 4 cm long and fill the pasta.
Close it forming a candies shape.
For the foam , first making the ginger oil, in a baking tray pouring the oil and ginger and leave for 3 hours in the oven by 70 degrees.
Cool and pour it in a ISI siphon add the cream and a pinch of salt. leave in a bain maire by 70 degrees.
For the emulsion in a pan add a little of oil, the vegetable, leave for 5 minutes than add the orange juice.
Reduce it by half , take out the vegetables and pour the juice in a blender.
Start to blending it and add the oil slowly.