London Four Magazine Chef Features & Cured Salmon Recipe

[Alexandria Profile]

London´s Four Magazine interviewed Chef Juan Amador, the Waiblingen born Culinary Artist of Spanish descent who has taken European fine dining by storm. One of the few three Michelin Star Chefs outside of Spain, undoubtedly a gastronomic force worth his weight in gold ..

Four also, has interviewed the 1st lady chef to helm, of the historic two Michelin starred La Gavroche in the Mayfair Hotel, Rachel Humphrey.

A truly fascinating online and in print magazine ..

Here is a recipe from Rachel Humphrey .. Four Magazine ..

Definitely a must try .. Going to order the ingredients tomorrow from La Mercat de La Boqueria ..

Cured Salmon, with Vodka Jelly ..


500 Ml. Mirin
6 Lime leaves
500 Ml. rice vinegar
1 thumb sized slice of ginger
The juice of 2 lemons
2 stems of lemon grass
1 side of wild Scottish salmon skinned and split lengthwise
200 grams of honey
300 ml. Vodka of choice
6 gelatin leaves soaked
8 whole lemons
300 ml. stock syrup
salt
pea shoots and asparagus ( green ) for garnish
Evoo


1) Lightly salt the salmon, cover and refrigerate for 2 hours. Bring the mirin, vinegar, ginger, lemon grass stems and lime to a boil and then let cool completely.
2) Take the salmon out of the refrig. and place in a deep glass dish.
3) Pour in the room temperature marinade over the fish covering it and return to refrigerate overnight.
4) The vodka jelly: Toast the honey lighly in a pan, and add the lemon juice. Combine thorougly and remove from the heat and add the gelatin. Leave to cool and add the softened gelatin and let cool to room temperature before adding the Vodka ..
5) Now, pour into a clean tray and refrigerate and let it set.
6) Once set, slice into cubes ..
7) Take the lemon purée and the 8 lemons and place in cold water and bring to boil and drain .. Repeat 9 times so they have been brought to boil 10 times. After the final blanching slice the lemons in half and remove the pith and pits .. Now, place the lemons in the blender, and just the interiors of 3 lemons. Season with salt and add 374 of the stock syrup. Blend until smooth and add more syrup as needed.
8) Now, the puree should be reasonably sharp and ready to serve.
9) Take the salmon from the marinade and slice 3 pieces per portion and place a bit of lemon purée on place and place salmon on top of it ..
10) Season with pea shoots or asparagus or both and some cucumber flora ( flowers ) and Evoo drizzle and salt to taste and cubes of vodka jelly ..

Bon apétit !

[Renee Profile]

What an amazing recipe Member 461! I would absolutely love that, but sadly won't be making it. I do make Gravadlax occasionally so will use mirin, vinegar, ginger, lemon grass stems and lime the next time that I make it instead of sugar, salt and chopped dill. I can't get lime leaves now, but will use grated lime and some juice.

Thank you for posting the recipe!

[Suffs Profile]

Looks tasty .... restaurant quantities tho' ... it'll have to be adapted for the two of us ... we're greedy but not that greedy

[Alexandria Profile]

Renée,

Snuffs,

Yes, it is quite amazingly exquisite surely.

I receive the newsletter from London Four Magazine and could not resist posting this here ..

We are working on reducing the ingredients for 4 ( 4 portions ) verses a restaurant recipe ..

We shall do our best to get some of Asian Ingredients from a friend who owns a restaurant as, this is not too common here at the main Central La Mercat de La Boqueria Market in the historic centre of Barcelona .. Moroccan are easy but Asian cuisines except for Japanese, are still oddities .. Madrid Capital is much easier for Thai, Chinese and Korean.

Vodka: We prefer Swedish Vodkas .. So, we need to pick up a few bottles from the warehouse tomorrow up the Costa Brava ..

Have a nice weekend Ladies ..




Have a lovely weekend ..

[Joanbunting Profile]

Quite extrordinary recipe. I rather fancy the vodka jelly but I'm afraid no-matter how good it was M wouldn't eat it. He is not a fussy eater by any means but salmon, cooked or worse for him cured or raw no-longer floats his boat.

[Alexandria Profile]

Joan,

Thank you for your compliment on the post ..

Sorry to hear that your spouse / partner does not care for Salmon ..

Each to his / her own ..

Have a lovely weekend ..

[karadekoolaid Profile]

A magnificent recipe, Member 461; if only I could get hold of some salmon...
When salmon was available here ( usually smoked, and from Chile), I used to prepare a cucumber jelly - with gin - topped with smoked salmon and curry mayonnaise.
When whole salmon was available, a favourite was to marinate the salmon in coriander seeds, dill, brown sugar and tequila. Unbelievably good!

[Alexandria Profile]

Karakoolaide,

Sorry to hear that you cannot easily get a hold of some salmon ..

As you can see, this is a Michelin restaurant recipe and would be perfect for your " catering " (banquets) ..

Can you get any other varieties of an oily blue fish variety or possibly cod fish or amberjack ?

A gin and cucumber jelly sounds exquisite too !!

Thank you for all your feedback and have a lovely weekend ..

[Amyw Profile]

London´s Four Magazine interviewed Chef Juan Amador, the Waiblingen born Culinary Artist of Spanish descent who has taken European fine dining by storm. One of the few three Michelin Star Chefs outside of Spain, undoubtedly a gastronomic force worth his weight in gold ..

Four also, has interviewed the 1st lady chef to helm, of the historic two Michelin starred La Gavroche in the Mayfair Hotel, Rachel Humphrey.

A truly fascinating online and in print magazine ..

Here is a recipe from Rachel Humphrey .. Four Magazine ..

Definitely a must try .. Going to order the ingredients tomorrow from La Mercat de La Boqueria ..

Cured Salmon, with Vodka Jelly ..


500 Ml. Mirin
6 Lime leaves
500 Ml. rice vinegar
1 thumb sized slice of ginger
The juice of 2 lemons
2 stems of lemon grass
1 side of wild Scottish salmon skinned and split lengthwise
200 grams of honey
300 ml. Vodka of choice
6 gelatin leaves soaked
8 whole lemons
300 ml. stock syrup
salt
pea shoots and asparagus ( green ) for garnish
Evoo


1) Lightly salt the salmon, cover and refrigerate for 2 hours. Bring the mirin, vinegar, ginger, lemon grass stems and lime to a boil and then let cool completely.
2) Take the salmon out of the refrig. and place in a deep glass dish.
3) Pour in the room temperature marinade over the fish covering it and return to refrigerate overnight.
4) The vodka jelly: Toast the honey lighly in a pan, and add the lemon juice. Combine thorougly and remove from the heat and add the gelatin. Leave to cool and add the softened gelatin and let cool to room temperature before adding the Vodka ..
5) Now, pour into a clean tray and refrigerate and let it set.
6) Once set, slice into cubes ..
7) Take the lemon purée and the 8 lemons and place in cold water and bring to boil and drain .. Repeat 9 times so they have been brought to boil 10 times. After the final blanching slice the lemons in half and remove the pith and pits .. Now, place the lemons in the blender, and just the interiors of 3 lemons. Season with salt and add 374 of the stock syrup. Blend until smooth and add more syrup as needed.
8) Now, the puree should be reasonably sharp and ready to serve.
9) Take the salmon from the marinade and slice 3 pieces per portion and place a bit of lemon purée on place and place salmon on top of it ..
10) Season with pea shoots or asparagus or both and some cucumber flora ( flowers ) and Evoo drizzle and salt to taste and cubes of vodka jelly ..

Bon apétit !

Interesting comment about the chef being one of a few three Michelin star chefs to be outside of Spain as according to this linkhttps://en.m.wikipedia.org/wiki/Lis ... estaurants
, as of November 2017,Spain was actually sixth in the list of countries with three Michelin star restaurants

[Alexandria Profile]

Chef Juan de La Cruz Amador:

Parents: Both Spanish, De La Cruz ( paternal ) and Amador ( maternal ) ..

He was born on the 10th of December 1968 in Weinstadt, Germany.

His 1st Michelin Star: Restaurant Petersville, Germany

His 2nd Michelin Star: Restaurant Fährhaus, Germany

His 3rd Michelin Star: 2005: Restaurant Amador, Relais & Chateaux, Germany

In 2011, Chef Juan De La Cruz Amador relocated to Vienna, Austria and opened his Restaurant Amador ..

He is a Spanish Registered National of two Spaniards, born and raised in Germany and now living and working in Austria at this time.


He has never opened a restaurant in Spain however, he has collaborated with numerous Spanish native Chefs ..