Recipes - herbacuisine

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Recipes - herbacuisine

Recipes

Salmon Sashimi with Watermelon Emulsion

and Cucumber Gin Espuma

Salmon Sashimi

Cut the salmon in thumb thick slices,

season it with sea salt, ground coriander

seeds and chilli. Shortly roast the

salmon from all sides, cover with

roasted, black sesame and slice it

into cubes.

186 g BASIC textur

66 g rapeseed oil

47 g Balsamico Bianco

27 g lemon oil

7 g salt

1 g Piemento de la Vera

1 g Ducca

Emulsion of Watermelons

(serves approx. 30)

111 kcal, 0.32 € (per 100 g)

665 g watermelon puree

(Boiron®)

1. Put all ingredients in a measuring

cup and mix well (we recommend a

Dynamix stirrer).

2. Pass the mix through a sieve and

let cool down.


Cucumber Gin Espuma

(serves approx. 50)

50 kcal, 0.35 € (per 100 ml)

482 g cucumber puree (Boiron®)

204 g BASIC textur

114 g rapeseed oil

60 g gin

60 g cream

36 g Balsamico Bianco

7 g salt

6 g sushi ginger (Gari)

1 g Cayenne pepper

1. Put all ingredients in a measuring

cup and mix well for two minutes

(we recommend a Dynamix mixer).

2. Pass the mix through a sieve and

pour into a 1l iSi Gourmet Whip-

PLUS, aerate with two cream

capsules, shake well and let cool

down.

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