Oil Poached Scottish Salmon | Dill Oil | Beet Gel
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Work Sharp Culinary and FOH.
SCOTTISH SALMON
INGREDIENTS
- 1 ea. Salmon Filet
- 1 quart Oil
- 2-3 springs Dill
METHOD
- Place oil and dill in a pot.
- Poach salmon in oil at 113-117˚F for up to 20 minutes.
DILL OIL
INGREDIENTS
- 1 bunch Dill
- 2-3 cups Oil
METHOD
- Place dill in Vitamix® blender and blend with oil.
- Strain slowly through a fine mesh strainer, coffee filter, or cheesecloth.
BEET GEL
INGREDIENTS
- 2-3 small Beets
- 1 tbsp. Balsamic Vinegar
- pinch Xanthan Gum
- 1 tsp. Agar Agar
METHOD
- Purée peeled and cooked beets in Vitamix® blender.
- Add water to loosen purée followed by balsamic and xanthan gum.
- Place beet purée in a pot with agar agar, boil until thickened.
- Strain through fine mesh strainer or tamis and let cool to form a gel.
- Place beet purée back in Vitamix® blender and blend until smooth.
TO ASSEMBLE
INGREDIENTS
- Fresh Dill
- Finishing Salt
PLATING METHOD
- Place beet gel dots and poached salmon on a FOH® plate.
- Garnish with dill oil, fresh dill, and finishing salt.
