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ANIS MARINATED SALMON, FLYING FISH CAVIAR, CUCUMBER JELLY, AFFILA-CRESS & GINGER

ANIS MARINATED SALMON, FLYING FISH CAVIAR, CUCUMBER JELLY, AFFILA-CRESS & GINGER

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Ingredients

Adjust Servings:
Salmon
400 grams salmon
35 grams star anise
1 teaspoon caraway
1 teaspoon dried thyme
1 teaspoon dried fennel seeds
1 teaspoon Black Peppercorns
1 leaf laurel
30 grams Brown Sugar
35 grams fleur de sel
2 tablespoons soy bean oil
Croquette
40 grams finely chopped onion cubes (in anise pickled)
1 tablespoon salmon face
2 leaves coriander
1 teaspoon soy sauce
freshly ground pepper
40 grams asian breadcrumbs
Vinaigrette
200 millilitres sunflower oil
75 millilitres rice vinegar
1 stick lemon grass
15 grams coriander finely chopped
14 oyster sauce
2 soy sauce
cayenne pepper
Cucumber Jelly
1 cucumber
5 millilitres sushi ginger syrup candied
10 leaves coriander
10 grams rice vinegar
1 teaspoon green chili peppers
5 leaves gelatine
Avocado dip
1 avocado ripe, peeled
1/4 Thai mango peeled
4 tablespoons sweet chili sauce
1/2 bunch coriander
1/2 ginger tuber candied
1 teaspoon Butter
1/2 clove Garlic
1 teaspoon finely chopped parsley
few drops tabasco
Plating
4 radishes
16 affila-cross-peaks
20 grams tobikko caviar caviar of flying fish
4 pickeld ginger slices
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Salmon

  • Croquette

  • Vinaigrette

  • Cucumber Jelly

  • Avocado dip

  • Plating

Directions

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Salmon

  1. Star anise, cumin, thyme, fennel, black pepper and laurel leaf chop coarsely in a Flash cutter.
  2. Mix with brown sugar and fleur de sel.
  3. Salmon round season with the spice mixture.
  4. Place on a plate.
  5. Cover with foil.
  6. 24 hours in the refrigerator pickle.
  7. Then clean rinse under cool running water.
  8. Dry on paper towels.

Croquette

  1. Salmon cubes mix with fish face, finely chopped coriander and soy sauce.
  2. Season with salt and pepper.
  3. Form 4 small balls, coat with breadcrumbs and bake just before serving in 160°C hot cooking oil for 2 minutes.

Vinaigrette

  1. Mix all ingredients and season with cayenne pepper.

Cucumber Jelly

  1. Wash cucumber and mix in the juicer.
  2. The drained cucumber water with chili and coriander heat, let stand for 30 minutes and pour through a strainer.
  3. Dissolve the softened gelatin in rice vinegar and mix with the cucumber fund.
  4. Season with sea salt and pepper and place it in refrigerator to cool.
  5. Cut cucumber jelly in fine cubes.

Avocado Dip

  1. Puree all ingredients on the flash cutter into a homogeneous mass, through a fine sieve emphasize taste with salt, pepper(cayenne) and Tabasco.

Arrange

  1. Arrange a slice of salmon on plate, to cucumber jelly, affila-cress, salmon cubes, bean sprouts and flying fish caviar dish.
  2. Splash some coriander dip and put the fried croquette on top of it.
  3. Garnish with radish slices. Finally, drizzle the vinaigrette over and a put a few avocados dip points around and serve it.

Harald Wohlfahrt

Harald Wohlfahrt was born in November 1955 in Loffenau (near Baden-Baden) and spent his childhood and adolescent years there. After finishing school, he went to culinary school from 1970 to 1973 at the “Mönchs Waldhotel” in Dobel (North Black Forest). His career choice was heavily influenced by his grandparents. They were part-time farmers, and spending time with them as a child awoke his interest in fresh produce.

1974 to 1976 Chef in the two-star restaurant “Stahlbad”, which at that time was very well-known, in Baden-Baden.

1976 Saucier in the Traube Tonbach. At that time, the “Schwarzwaldstube” – Hotel Traube Tonbach was just in the planning stages. The Finkbeiner family recognized Wohlfahrt’s immense talent and made it possible for
him to realize his full potential working with renowned three-star chefs like Eckart Witzigmann in Munich and Alain Chapel in Mionnay in Lyon.

1978 Assistant head chef (under chef Wolfgang Staudenmeier) in the recently opened “Schwarzwaldstube” – Hotel Traube Tonbach.

1980 Master Chef Examination and subsequently appointed to head chef at the “Schwarzwaldstube” – Hotel Traube Tonbach.

1991 “Chef of the Year” in the Gault & Millau. 1992 Three stars in Michelin.

Since 1992 The only chef in Germany to receive the highest rankings in all restaurant guides.

2002 Awarded the Medal of Merit of the State of Baden-Württemberg.

2003 Awarded the Medal of Merit from the Board of Tourism in Baden- Württemberg.

2004 Awarded the Cross of Merit on ribbon of the Order of Merit of the Federal Republic of Germany.

2006 French rose-grower Henri Delbard named a new rose-growing after Harald Wohlfahrt.

2008 Awarded a star on the “Place of Good Taste” (Platz des guten Geschmackes) in Stuttgart.

2008 Awarded the Eckart-Witzigmann Prize.

2011 20th jubilee of the three stars Michelin for the restaurant Schwarzwaldstube – Hotel Traube Tonbach.

2011 Since 35 years staff member of the Traube Tonbach.

2011 Lifetime achievement award in the event of the FAZ Animation „Unsere Lieblinge“.

2012 Awarded for achievements as “Chef of the Chefs” vote, made through Gourmet Portal “Restaurant Ranglisten”.

2012 Awarded as the best Chef by the magazine “Der Feinschmecker”.

2012 Ranked top 5 of the 50 best restaurants in Europe by the magazine “Der Feinschmecker” (Only German Chef in Top 5).

2013 Three stars Michelin (2014) – since 1992.

19,5 points in the Gault & Millau (2013).

Published Books

“Feines aus meiner Küche“ (Delicious Treats from my Kitchen) (1998)
“Feine Desserts aus unserer Küche” (Delectable Desserts from our Kitchen) (2000) “All about Cocktails and Barfood” (All about Cocktails and Bar Food),
in collaboration with Bernhard Stöhr (2006)
“Kunst und Magie in der Küche – Kleine Geheimnisse eines großen Kochs“
(Art and Magic in the Kitchen – Small Secrets of a Great Chef) (2007)

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