Flamed salmon loin with preparations of cucumber

Name: Flamed salmon loin with preparations of cucumber
Ingredients: 200 g palatinose; 6 cucumber juice; 8 units.items Egg yolks; 5 Cucumber juice; 20 g Gelatine; 160 g Arbequina olive oil; 1 Cortina; Sushi vinegar; 125 g palatinose; 5 g Salt; 60 g emulbinder; 1 Sushi vinegar; 1 g Xanthan; Furikake; 5 cucumber juice; 50 g Sushi vinegar; 1 units.items flamed salmon loin; Horseradish

Flamed salmon loin with a preparation of cucumber, furikake and horseradish.

This dish is made by the culinary advisors of HANOS and consists of:

flamed salmon loin
preparations of cucumber
furikake
horseradish

Ingredients

200gpalatinose

6cucumber juice

8units.itemsEgg yolks

20gGelatine

160gArbequina olive oil

50gSushi vinegar

5Cucumber juice

1Cortina

Sushi vinegar

125gpalatinose

5gSalt

1gXanthan

60gemulbinder

1Sushi vinegar

5cucumber juice

Furikake

1units.itemsflamed salmon loin

Horseradish

Preparation

Juice the cucumbers in a juicer and measure out 6 dl.
Whisk the egg yolks in a bowl.
Mix half of the cucumber juice with the palatinose and egg yolks.
Stir well and heat, stirring constantly, to 80°C. Remove from the heat and add the soaked gelatin.
Blend in a blender with the olive oil once the mixture is around 40°C.
Fill molds with the cucumber cremeux and place in the freezer or shock freezer.

Mix the cucumber juice, salt, palatinose, xanthan, and cortina well with a hand blender or blender.
Add sushi vinegar to taste.
Fill a beaker for a rowzer and place in the freezer.
Churn in the rowzer until sorbet ice.