Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
Will Holland pairs salmon with coconut and citrus juice for this striking, vibrant starter. To flavour the salmon, the chef adds lime zest and olive oil to a vacuum bag and cooks the fish sous vide for thirty minutes – resulting in perfectly cooked salmon with a subtle citrus taste
Ingredients
Salmon
- 300g of salmon fillet , skinned
- 30g of Demerara sugar
- 30g of salt
- 30ml of olive oil
- 1 lime , zest only
Sweet and sour celeriac
- 350g of celeriac , peeled and cut into 3mm dice
- 250ml of apple juice
- 75g of sugar
- 50ml of white wine vinegar
- 10g of salt
Citrus fluid gel
- 10g of root ginger , peeled and roughly chopped
- 50g of lemongrass , roughly chopped
- 1 lime , zest only
- 1 lemon , zest only
- 300ml of Sauternes wine
- 20g of sugar
- 15g of pickled ginger
- 35ml of pink grapefruit juice
- 2 lime leaves
- 10ml of lime juice
- 15ml of lemon juice
- 25g of Vege-Gel
To serve
- coconut , freshly grated
- 1 lime , zest only
- Thai basil , cress
- coriander cress
Equipment
- Chamber sealer
- Water bath
- Vacuum bags
- Blender
Method
1
Preheat a water bath to 45°C
2
To begin, sprinkle the sugar and salt over the salmon and leave to marinate in the fridge for 1 hour
- 30g of salt
- 300g of salmon fillet , skinned
- 30g of Demerara sugar
3
Wash the salmon under cold running water to remove the marinade. Place in a vacuum bag with the oil and the lime zest, seal in a chamber sealer and place in the water bath. Cook for 30 minutes
- 1 lime , zest only
- 30ml of olive oil
4
Allow the salmon to cool before removing from the vacuum bag and cutting into 12 thick slices. Store in the fridge until ready to serve
5
To make the sweet and sour celeriac, place the apple juice, vinegar, salt and sugar in a saucepan and bring to the boil. Add the prepared celeriac and simmer for 5 minutes, or until al dente. Drain on kitchen paper to remove any excess moisture, then set aside in the fridge
- 10g of salt
- 250ml of apple juice
- 75g of sugar
- 50ml of white wine vinegar
- 350g of celeriac , peeled and cut into 3mm dice
6
For the citrus gel, place the wine and sugar in a saucepan and bring to the boil. Turn off the heat and add all of the remaining ingredients apart from the Vege-Gel. Leave to infuse and cool
- 20g of sugar
- 300ml of Sauternes wine
- 1 lime , zest only
- 1 lemon , zest only
- 15g of pickled ginger
- 35ml of pink grapefruit juice
- 2 lime leaves
- 10ml of lime juice
- 15ml of lemon juice
- 10g of root ginger , peeled and roughly chopped
- 50g of lemongrass , roughly chopped
7
Once cool, pass the liquid through a fine sieve into a saucepan and add the Vege-Gel. Place the pan over a medium heat and bring to the boil, whisking continuously. Once the Vege-Gel has completely dissolved, remove the pan from the heat and allow to cool completely. Transfer the liquid to a blender and blitz until smooth
- 25g of Vege-Gel
8
To serve, drizzle the fluid gel over 4 serving plates. Add the sweet and sour celeriac and 3 pieces of salmon to each plate, sprinkle over the grated coconut and lime zest, then finish with a garnish of Thai basil and coriander cress
- 1 lime , zest only
- Thai basil , cress
- coriander cress
- coconut , freshly grated
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Salmon cooked in lime oil with sweet and sour celeriac and a citrus gel
