Rose Cured Salmon by Chef Carlo Scotto
Chef Carlo Scotto helms modern fine dining restaurant, Xier, in London. Here he shares one of his inventive modern European dishes.
ROSE CURED SALMON
Follow the below method for 10 portions.
- Rose petal 1kg
- Rose water 2 bottles 120ml
- Sugar 500g
- Salt 500g
Fresh salmon 4 sides 500g (50g per portion)
Blitz everything together and marinade the salmon in a container with cling film covering.
FOIE GRAS CREAM
- Foie gras 750g (slice the foie and vacuum seal and cook 54 degrees for 30 minutes)
- Salt 15g
- Pink Salt 1.5g
- Sugar 12g
- Double Cream 250g
- Armagnac 50g
- Gelatin Leaves 8.5g
- (melt gelatin over low heat with 150g of Double Cream)
After blending, pass thought a sieve. Let it set.
- Fresh rhubarb 250g
- Sugar 50g
- Xantana gelatin 2g
- salt 2.5g
- 500ml of water
Bring to boil all the ingredients and blend. Let it set.
Composing the dish:
Put the salmon in the centre of the plate, season with salt and Chinese pepper add a spoonful of the powdered foie gras. Garnish with zest from lime, 3 coriander cress per portion, 1 Borage flower per portion, 2gr apple per portion and some rhubarb jelly. Enjoy!