Marinated salmon with courgettes, chilled tomato, and grapefruit consommé
Salmon
Begin by grating the beetroot and adding this to the salt and sugar. Next, remove the skin of the salmon. Place the salmon in a container and cover it all over with the beetroot mix. Place the salmon in the fridge and leave for 24 hours. Wash off the salt sugar and pat dry. Store in the fridge until required in the next steps.
| 1 kg | Salmon fillet |
| 2 | Ruby beetroots, raw |
| 100 g | Sugar |
| 200 g | Salt |
Tomato water
Wash the tomatoes in warm water, this will help bring out their sweetness. Then place the tomatoes in a blender together with garlic, basil, and soy sauce, add the juice of the grapefruit and blend until you have a nice chunky puree. Add a pinch of salt and sugar. Now put this mix in the freezer. When frozen, defrost in a colander over a muslin cloth. The liquid you pass off will be an intense clear tomato juice. Once all the juice is defrosted, place the liquid in the fridge until required in the next steps.
| 1 kg | Cherry tomatoes |
| 1 clove | Garlic |
| 10 leaves | Basil |
| 1 | Grapefruit |
| 20 ml | Soy sauce |
Courgettes
Slice the courgettes as fine as possible into thin rounds. Lay the slices out on a plate and lightly season with salt, lime juice, and olive oil.
| 2 | Courgettes |
| 1 | Lime |
| Olive oil | |
| Salt |
Avocado
Peel the avocado and remove the stone. Place in a blender with a splash of water, some lime juice, salt and pepper. Blend until smooth.
| 1 | Avocado |
| 1 | Lime |
| Salt | |
| Pepper |
Now you can prepare the plates and get ready to serve. Start by slicing the marinated salmon as thin as possible. Lay the sliced courgettes on top and roll. Repeat this process 5 times, until the salmon and courgette look like flowers. Place this in the middle of a bowl. Around this, pour the tomato consommé. To finish, add a few drops of olive oil and add a nice dot of avocado puree on top of the salmon.
Enjoy your meal!
Restaurant Anglo