Slow-cooked Salmon

Ever since innovator Ferran Adria began a mini revolution with his scientific approach to food, foam has become the epitome of culinary elegance. A hint of citrus, the perfume of a rose, or the fragrance of fresh herbs can all be captivated in one tiny, foam ball.

Few chefs have managed to execute the technicalities of foam with the finesse of Hiroshi Fukui. Whether in a lemon grass-dusted martini glass or over soybean guacamole, Fukui infuses his dishes with flavorful foam.

“Lemon and lime work really well,” says Fukui. “With foam you can bring another element to a dish.”

In this slow-cooked salmon dish, the method is simple, the execution easy and the presentation worthy of the grandest dinner table. Slow cooking changes the texture of the fish, bringing a richer, rounder flavor. “With this salmon,” says Chef Fukui, “the lemon air adds acidity without overpowering the fish.”

Slow Cooked Salmon with Roasted Garlic green oil & lemon “air”

Recipe Courtesy of Chef Hiroshi Fukui
Serves Four

* 4 salmon fillets (about 2 oz. each)
* 4 oz. roasted garlic green oil
* 4 tsp. lemon “air”
* chives, finely chopped, for garnish.

Roasted Garlic Green Oil
* 1 cup vegetable oil
* 3 oz. roasted garlic
* 6 oz. spinach
* Salt to taste

Blanch spinach in boiling water for about 30 seconds, then plunge into iced water, squeezing the water completely from the leaves.

In a blender, mix the vegetable oil, spinach and chopped roasted garlic. Puree until smooth. Season with salt and pepper to taste.

Lemon Air
* 2 oz. lemon juice
* 2 oz. water
* 1/ 8 tsp. lecithin

Mix above ingredients in a mixing bowl, then blend with a hand blender until foam forms on the top. Scoop foam off with spoon.

Dip fruits in hot chocolate and eat when cool.

Place salmon on a baking sheet and cook in a 175-degree oven for about 10 minutes or until cooked through (the fish should look opaque, but not white). Do not overcook the salmon.

Remove from oven and sprinkle with salt.

Place the salmon in the middle of the plate. Drizzle roasted garlic green oil around the salmon and top with lemon air and chives. Serve immediately.

Hiroshi Eurasion Tapas
500 Ala Moana Blvd.
Restaurant Row
Honolulu, HI 96813

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