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Salmon, grapefruit and pearl barley

Salmon, grapefruit and pearl barley with a spiral of potato and a sauce based on lobster bisque.

Ingredients

Eastern Scheldt seawater
salmon fillet with skin
pepper from the mill
smoker box with wood chips

Olive oil
smoked salt
Red grapefruit

0.5units.itemswhite onion
2units.itemsGarlic cloves
300gpearl barley
4Chicken stock
200mlGrapefruit juice
Butter
150mlCream
optional: 100% pink food coloring

2Chicken stock
2lobster bisque
0.5units.itemsShallot
1units.itemsgarlic clove
10gFresh thyme
150gCream
50gSour cream

Salt
Smoked paprika powder
potato bonk
Twister set

Preparation

  1. Marinate the salmon fillet in seawater for 30 minutes.
  2. Pat the salmon dry.
  3. Place the salmon in the smoker and set to medium heat until it starts to smoke.
  4. Remove the salmon from the smoker as soon as it is slightly translucent.
  5. Then pan-fry the salmon, skin side down in oil, until the desired doneness is reached.
  6. Season the salmon with freshly ground pepper while frying.

  1. Prepare the grapefruit by cutting the segments out from between the membranes.
  2. Cover the segments with olive oil and roast them using a blowtorch.
  3. Season with smoked salt to taste.
  4. Note: save the juice from the grapefruit for other preparations.

  1. Cut the onion and chop it finely.
  2. Also finely chop the garlic.
  3. Sauté this in butter (do not let it color).
  4. Add the pearl barley and briefly fry it.
  5. Deglaze with 2 dl stock, grapefruit juice, and 100 ml cream.
  6. Let it simmer gently.
  7. Once the liquid is absorbed, add another 1 dl stock and 50 cl cream.
  8. When this liquid is also absorbed, add another 1 dl stock and let it cook until this is also absorbed. Then the barley is cooked.
  9. If you want to give the barley a light pink color (related to the grapefruit), add a small amount of natural pink coloring during cooking.

  1. Finely chop the shallot and garlic.
  2. Sauté them in oil together with the thyme.
  3. Add the bisque and stock and reduce the mixture by one third.
  4. Strain the preparation.
  5. Mix in the cream and sour cream.
  6. Season with pepper, salt, and grated grapefruit zest.
  7. Just before serving, use a hand blender to foam to the desired consistency.

  1. Cut the potato into thick slices.
  2. Use the twister to make thin spirals from the slices.
  3. Rinse the spirals in water to remove the starch.
  4. Pat them dry.
  5. Fry the spirals in oil at 180°C.
  6. Sprinkle them with a mixture of salt and smoked paprika powder.