After my travels over the last two weeks it was time to get back to cooking. This dish is inspired from the Pollen Street Social (review to come) that we visited on Thursday. This is the starter with the main to follow next week. This is nothing more than half a fillet of salmon with some basic ingredients presented nicely. There is a little bit of preparation involved, but set up takes 5 minutes. The dish has an amazing wow factor but is dead straight forward.[purerecipe]
- 2 Salmon Fillets, skinned
- 3 Tbsp Table Salt
- 3 Tbsp Sugar
- 3 Tbsp Fennel Seeds
- 250g, chopped Cooked Beetroot
- 1, chopped Onion
- 2 Tbsp Balsamic Vinegar
- 1 Tsp Horseradish
- 500ml Chicken Stock
- 2, Gelatine Leaves
- 150g Soft Goats Cheese
- 2 Tbsp. Pesto
- 1. Aubergine
- Mix sugar, salt and fennel seeds together. Rub over the salmon and leave for a minimum of an hour. The texture will harden slightly as the water is drawn out. Rinse well with cold water and cut both fillets lengthways into two.
- Cut the aubergine in half, sprinkle with salt and sugar. Roast at 180°c for an hour. Renove the flesh and puree.
- Cook the onion until soft, add the beetroot and vinegar and cook until sticky. Add the chicken stock and horseradish, simmer for 20mins. Puree the mixture with a stick blender and pass through a sieve. Measure out 250ml liquid.
- Soak gelatine in cold water for 10mins, squeeze out excess water. Warm the beetroot enough to melt the gelatine, stir in and place in a container in the fridge to set.
- Mix the goats cheese and pesto together, add to a squeezy bottle ready for serving.