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Sake-Poached Salmon With Pickled Cucumbers And Yuzu-Wasabi Jelly Recipe
Ingredients
- 1 tbsp finely grated lime rind
- 1 tsp wasabi paste
- 55 gm (¼ cup) caster sugar, plus 2 tbsp extra
- 1.2 kg side salmon, skinless, pin-boned
- 80 ml (⅓ cup) rice wine vinegar
- 1 tbsp each dashi powder and lime juice
- 2 telegraph cucumbers
- 1 small daikon (150gm), peeled
- Micro dill, salmon roe and soy sauce, to serve
- Jelly
- 1 Lebanese cucumber (80gm), chopped
- 1 spring onion, chopped
- 2 tbsp each yuzu juice, mirin and sake
- ½ tsp wasabi paste
- 2½ titanium-strength gelatine leaves, soaked in cold water for 5 minutes
- Poaching liquid
- 500 ml (2 cups) sake
- 300 ml mirin
- 60 ml (¼ cup) rice wine vinegar
- 10 cm piece kombu, rinsed
- 1.5 litres fish stock
- 4 spring onions, cut into 4cm lengths
- 50 gm ginger, thinly sliced
- 1 tbsp white peppercorns
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