How to make FISH MOSAIC at home | Michelin Star Technique

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Take a piece of salmon and remove the skin using a sharp knife.

Cut the salmon into long pieces and remove the blood lines.

Season the salmon pieces with salt and wrap them in clean film, then refrigerate for 30 minutes.

After 30 minutes, take the salmon out, rinse it with cold water, and dry it with a paper towel.

Coat the salmon pieces with seaweed powder.

Lay out a few layers of clean film on the table and roll the salmon pieces tightly in it.

Make a few holes in the clean film to let air escape, then vacuum seal the salmon.

Cook the vacuum-sealed salmon at 50 degrees Celsius for 30 minutes.

Peel one carrot and make long peels from it.

Peel the zest from one orange.

In a pot, combine water, vinegar, orange peels, and sugar, then bring it to a boil to make a sweet pickle.

Pour the boiling mixture over the carrot peels and let it cool down.

Cut an avocado in half and remove the seed.

Cut the avocado into smaller pieces and place them in a blender.

Add lime juice, sour cream, salt, and chili powder to the blender and blend until smooth.

Pass the avocado mixture through a chinoir to finish the puree.

Prepare an ice bath and place the cooked salmon in it to cool completely.

Unwrap the salmon and cut it into portions for serving.

Plate a piece of salmon in the center of the plate.

Add a few pickled carrot peels around the salmon.

Garnish with corners of black caviar around the plate.

Add the sour cream avocado puree with chili on the plate.

Finish the plating with a few phenotops.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens