Salmon wrapped in bacon with braised red cabbage, red apple puree and Port syrup

Salmon wrapped in bacon with braised red cabbage, red apple puree and Port syrup

SERVES 4 120 minutes
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INGREDIENTS

For the dish

  • 4 pieces salmon fillet with bacon
  • 240 gr. red cabbage
  • 80 gr. apple puree
  • 40 gr. potato chips
  • 40 gr. Port syrup
  • 20 gr. hazelnut crumble
  • 1 gr. chive oil

For the salmon

  • 800 gr. (4 pieces) salmon fillet
  • 180 gr. salmon mousse
  • 180 gr. bacon, cut into thin slices
  • 50 gr. olive oil

For the salmon mousse

  • 200 gr. salmon fillet
  • 20 gr. egg whites
  • 10 gr. chives, finely chopped
  • 60 gr. cream
  • 6 gr. lemon zest
  • Salt

For the braised red cabbage

  • 20 gr. olive oil
  • 45 gr. onion, cut into slices
  • 150 gr. red cabbage, cut into slices
  • 30 gr. fennel, cut into thin slices
  • 25 gr. green apples, cut into small dice
  • 15 gr. cider vinegar
  • 15 gr. currants
  • 150 gr. chicken stock
  • 15 gr. butter
  • 10 gr. chives, finely chopped
  • Salt

For the apple puree

  • 450 gr. green apples, cut into cubes
  • 15 gr. butter
  • 5 gr. sugar
  • 2 gr. cider vinegar

For the Port syrup

  • 250 gr. Port
  • 5 gr. fennel seeds
  • 40 gr. red wine vinegar

For the hazelnut crumble

  • 100 gr. roasted hazelnuts
  • 30 gr. croutons
  • 3 gr. crispy garlic

DIRECTIONS

For the dish

Place the red cabbage on the plate and place the salmon on top. Garnish with the apple puree, chips, crumble, chive oil and Port syrup.

For the salmon

Spread the mousse on all sides of the salmon. Spread a piece of cling film on a cutting board and spread bacon slices so that their edges are touching. Place the salmon on the bacon and roll tightly with the help of the cling film. Place in the fridge for at least 4 hours. Place water in a pot large enough to fit the salmon fillets comfortably. Heat water to 70°C and maintain at that temperature. Place rolls in the water and cook until done but still succulent. Take the rolls out of the water and remove cling film. Drain well on absorbent paper. Place a frying pan over high heat, add the olive oil and sauté the salmon rolls until golden brown.

For the salmon mousse

Place salmon, egg white and salt in a food chopper. Combine well and then add the cream taking care not to over mix. Pass mixture through a sieve and add chives and lemon zest.

For the braised red cabbage

Place a pot over medium heat, add the olive oil, onion and fennel. Season with salt and sweat until softened. Add the cabbage, apples and currants. Cook until soft then add the cider vinegar and chicken stock. Bring to the boil, cover and cook until the cabbage is soft. If at the end of the cooking there is excessive liquid, increase the heat and cook, uncovered, until most all the liquid has evaporated. At the end add the butter and chives and stir.

For the apple puree

Place a pot over medium heat, add butter and apples and cook until quite soft. Pulverize in a blender and pass through a chinois. Melt the sugar in a pot with the vinegar, making sure it doesn’t caramelize, and add the apple puree. Cook over a very low heat until it forms a thick puree, approx. 6 hours.

For the Port syrup

Place all ingredients in a pot and simmer until the wine turns a syrupy consistency. Pass the syroup through a chinois.

For the hazelnut crumble

Place all ingredients in a blender and grind well.

For the dish

  • 4 pieces salmon fillet with bacon
  • 240 gr. red cabbage
  • 80 gr. apple puree
  • 40 gr. potato chips
  • 40 gr. Port syrup
  • 20 gr. hazelnut crumble
  • 1 gr. chive oil

For the salmon

  • 800 gr. (4 pieces) salmon fillet
  • 180 gr. salmon mousse
  • 180 gr. bacon, cut into thin slices
  • 50 gr. olive oil

For the salmon mousse

  • 200 gr. salmon fillet
  • 20 gr. egg whites
  • 10 gr. chives, finely chopped
  • 60 gr. cream
  • 6 gr. lemon zest
  • Salt

For the braised red cabbage

  • 20 gr. olive oil
  • 45 gr. onion, cut into slices
  • 150 gr. red cabbage, cut into slices
  • 30 gr. fennel, cut into thin slices
  • 25 gr. green apples, cut into small dice
  • 15 gr. cider vinegar
  • 15 gr. currants
  • 150 gr. chicken stock
  • 15 gr. butter
  • 10 gr. chives, finely chopped
  • Salt

For the apple puree

  • 450 gr. green apples, cut into cubes
  • 15 gr. butter
  • 5 gr. sugar
  • 2 gr. cider vinegar

For the Port syrup

  • 250 gr. Port
  • 5 gr. fennel seeds
  • 40 gr. red wine vinegar

For the hazelnut crumble

  • 100 gr. roasted hazelnuts
  • 30 gr. croutons
  • 3 gr. crispy garlic

For the dish

Place the red cabbage on the plate and place the salmon on top. Garnish with the apple puree, chips, crumble, chive oil and Port syrup.

For the salmon

Spread the mousse on all sides of the salmon. Spread a piece of cling film on a cutting board and spread bacon slices so that their edges are touching. Place the salmon on the bacon and roll tightly with the help of the cling film. Place in the fridge for at least 4 hours. Place water in a pot large enough to fit the salmon fillets comfortably. Heat water to 70°C and maintain at that temperature. Place rolls in the water and cook until done but still succulent. Take the rolls out of the water and remove cling film. Drain well on absorbent paper. Place a frying pan over high heat, add the olive oil and sauté the salmon rolls until golden brown.

For the salmon mousse

Place salmon, egg white and salt in a food chopper. Combine well and then add the cream taking care not to over mix. Pass mixture through a sieve and add chives and lemon zest.

For the braised red cabbage

Place a pot over medium heat, add the olive oil, onion and fennel. Season with salt and sweat until softened. Add the cabbage, apples and currants. Cook until soft then add the cider vinegar and chicken stock. Bring to the boil, cover and cook until the cabbage is soft. If at the end of the cooking there is excessive liquid, increase the heat and cook, uncovered, until most all the liquid has evaporated. At the end add the butter and chives and stir.

For the apple puree

Place a pot over medium heat, add butter and apples and cook until quite soft. Pulverize in a blender and pass through a chinois. Melt the sugar in a pot with the vinegar, making sure it doesn’t caramelize, and add the apple puree. Cook over a very low heat until it forms a thick puree, approx. 6 hours.

For the Port syrup

Place all ingredients in a pot and simmer until the wine turns a syrupy consistency. Pass the syroup through a chinois.

For the hazelnut crumble

Place all ingredients in a blender and grind well.

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@Yiannis Lucacos

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