Blog
28 June 2019 In La technique du Chef

QWEHLI® KING SALMON « FLOATING ISLAND » CAULIFLOWER ROYALE, CAVIAR

Chef Gregoire Berger

– Ossiano Atlantis The Palm – Dubaï

CAULIFLOWER ROYALE

  • (1) 500g chopped cauliflower
  • 1 white onion
  • 1L cream
  • Thyme
  • Bay leaf
  • Garlic
  • (2) 450g cauliflower cream
  • 3 pc gelatin sheets
  • 200g milk
  • Salt & pepper

(1) Cook all together until soft then mix in a blender.
(2) Warm milk, add gelatin and mix with cream, set aside on the glass.

SMOKED KING SALMON EMULSION

  • (1) 400g milk
  • 100g cream
  • 200g Qwehli King Salmon
  • Liquid smoke
  • (2) 2 eggs yolks
  • Juice of 2 limes
  • Lime zest
  • Salt & pepper

(1) Infused milk & cream with liquid smoke, add salmon during 30 minutes.
(2) Cook with egg yolk like “crème anglaise”, add gelatin, cool down rectify seasoning and add lime juice and zest. Make an emulsion with a hand blender.

WHIPPED EGGS

  • 3 white eggs
  • 1 pinch salt
  • 1 Tbsp. sugar

Whip eggs with a bit of salt, then add a pinch of sugar to fix it then put in greased half sphere flexipan and cook in steam oven 10 min at 70 degrees.

KING SALMON TARTAR

Mix 200g of salmon, chives, shallots and olive oil all together, add seasoning.

PLATING

Put salmon on the top of the cauliflower cream, then put Sturia® caviar (3g), emulsion, and finish with whipped eggs.