This month the...
Is PICKLING IT.
Our challenge was choose an ingredient, pickle it, and showcase it in a course. I decided to go with a sustainable fish, Pacific Northwest Sockeye Salmon.
Pickled Sockeye Salmon, Sea Scallop & Braeburn Apple Emulsion, Piment d'Espelette
Pickled Sockeye Salmon
- Sockeye Salmon
- Rice Vinegar
- Caster Sugar
- Black Peppercorns
- Cumin Seed
- Star Anise
- Parsley Stems
- Combine 20 oz rice vinegar & 1/2 cup caster sugar in a pan. Bring to the boil. Remove from heat.
- In a glass bowl combine the peppercorns, cumin seed, thyme, sage, star anise, & parsley stems.
- Pour boiling vinegar mixture over the spices.
- Allow to cool COMPLETELY.
- Drop salmon into the pickling solution.
- Cover with plastic wrap.
- Fridge for 48 hours.
Sea Scallop & Breaburn Apple Emulsion
- 1/4 lb Sea Scallops
- 1 Braeburn Apple - cored, peeled & diced
- 1/2 cup Parsley
- 1/2 cup Grapeseed Oil
- Meyer Lemon Juice
- Pink Sea Salt
- Combine in a food processor the sea scallops, apple, parsley.
- With the food processor motor running, pour the grapeseed oil in a slow steady stream. This create the emulsion.
- Strain through a fine mesh strainer. VERY IMPORTANT STEP.
- Season with Meyer lemon juice & pink sea salt to taste.
- Sprinkle Piment d'Espelete on the plate.
- Plate the pickled Sockeye Salmon
- Pipe the Sea Scallop & Braeburn Apple Emulsion
Suggest to your guests to eat this dish with the fingers. Take the salmon and swipe across the plate to combine all elements in one bite.
That's it for now...Until we share a few words again...Peace!