THE FUTURE OF FOOD Molecular Gastronomy for the Masses

Salmon, Seaweed and Pickled Cucumber

Marcelo Tejedor. Casa Marcelo, Santiago de Compostela

Preparation

Remove the bones from the salmon and cover it with the sugar, salt and pepper mix, leaving it to marinate for 12 hours. For the vinaigrette boil the water with the sugar, remove from the flame and add the star anise seed and aniseeds. Leave to cool and finish by adding the rice vinegar, chopped dried tomato and virgin olive oil. Keep to one side. Boil the green beans in water with salt and then cool them in iced water. Drain and keep to one side. Peel the cucumber and cut it lengthways. Then cut each half into 1cm slices. Put the apple vinegar in a bowl inside the Gastrovac. Put the cucumber slices in the basket, keeping it raised. Make a vacuum for 15 mins. After 15 minutes, submerge the basket with the cucumber into the vinegar, leaving it for 10 more minutes.

Break the vacuum slowly and take out the cucumber that will now be pickled and soaked in vinegar. Boil the Irish moss for 3 minutes in water and cool it in iced water. Keep to one side. Prepare some tarragon and purple basil leaves. Slice the green beans diagonally and finely. Remove the salmon from the marinade and wash and dry it well. Remove the skin with a knife and cut it in 1cm slices.

First put a small spoonful of aniseed vinaigrette on a plate, then place the salmon slices, pickled cucumber, seaweed, herbs, capers and beans. Sprinkle with Maldon salt.

Ingredients (Serves 4)

Marinated salmon

300g Scottish salmon

20g sugar

300g coarse salt

5g ground black pepper

Aniseed vinaigrette

20g sugar

5cl water

1 star anise seed

10 aniseeds

2cl rice vinegar

1 dried tomato

2 tablespoons of virgin olive oil

Pickled cucumber

1 cucumber

1/2 liter of apple vinegar

4 sprigs of Irish moss seaweed

4 large capers

Tarragon leaves

Purple basil leaves

Green beans

Maldon salt