Traveling to Italy would be the best way to enjoy this dish but, if you can’t… here it is
CHEF MARCO SACCO’S SALMON INGOT
Ingredients for 10 portions
20 g raspberry gelatin
50 g sakura sprouts mix
120 g balsamic bread
840 g marbled wild salmon
For the raspberry gelatin
(for 45 g)
30 g raspberry vinegar
20 g sugar
0,5 g agar agar
For the balsamic bread
10 g sandwich bread
50 g balsamic vinegar
1 g vegetable carbon
For the smoked salmon
700 g half salmon
23,3 g sugar
93,3 g coarse grain salt
Prepare the salmon:
Carefully fillet the salmon and let it marinate for a day. Â Rinse the excess salt, dry and proceed to smoke with cypress needles. Â Let rest in the refrigerator for a day before pin-boning and cleaning. Portion into 10 ingots of 70 grams from the 700 g half. Â Mould into a cylindrical shape with the help of clingfilm, and let rest for another 24 hours in the fridge.
For the raspberry gelatin, combine all the ingredients and bring to a boil. Â Spread the mixture onto a baking sheet and split with a whisk.
For the balsamic vinegar bread, begin by removing the crust from the white sandwich bread. Â Melt the vegetable carbon into the vinegar and pose the bread inside the mix. Allow to soak and absorb. Â Remove the slices and dehydrate overnight. Blitz to reduce to a grainy powder.
Finishing and presentation
Poise the salmon ingot in the centre of the plate. Â Sprinkle the balsamic bread powder to form a thin line on top of the ingot and add spots of raspberry gelatin atop the black line. Â Adorn with sakura sprouts to close the plate.
