Confit of king salmon with textures of asparagus, seaweed and sake hollandaise

Serves 4
Prep time 40 minutes
Cook time 30 minutes

sake hollandaise
325g butter
25g diced shallots
dash olive oil
3 black peppercorns, crushed
1 bay leaf
50ml lemon juice
50ml sake
3 egg yolks
1 egg
salt, white pepper and sugar, to taste

4 X 100g salmon fillets, bones and skin removed
10ml la yu (chilli oil)
50g dehydrated seaweed
4 stalks white asparagus
4 stalks green asparagus
50ml gomadare (sesame dressing), available at Meidi-Ya

equipment
sous vide machine / rice cooker
iSi whipper + nitrous oxide cartridge

• Lay each salmon fillet on a flat piece of cling film and brush lightly with la yu oil. Wrap tightly with cling film like a sausage roll, and twist the ends to seal.
• Add 200ml of water to a rice cooker and set it on the ‘keep warm’ function. Place the salmon in the rice cooker and cook for 15 minutes or until it reaches an internal temperature of 40°C.
• To make hollandaise, melt butter over low heat and clarify by skimming off the foam until a golden yellow liquid remains. Sweat the shallots in olive oil till translucent. Add peppercorns, bay leaf, lemon juice and sake. Reduce for 3 minutes and strain through a fine sieve.
• Whisk the egg yolks and egg with 4 tbsp of the reduction over a 70°C water bath. Add clarified butter gradually in drops before eventually stirring in the remainder. Season to taste.
• Strain the sake hollandaise into a 500ml iSi whipper (charged with a nitrogen dioxide cartridge) and dispense. Keep espuma warm over a bain-marie, between 60 to 65°C.
• Rehydrate the seaweed in warm water till soft, then strain and press to extract excess water. Toss with gomadare.
• Shave off fibrous outer skin of the asparagus stalks with a vegetable peeler and chop off the heads and tougher lower ends. Discard. Blanch stalks in water and refresh in a bowl of iced water.
• Using a vegetable peeler, shave some of the asparagus into thin, layers. Julienne and finely dice the remaining stalks for asparagus strips and brunoise.
• To assemble, place seaweed in the middle of each plate and top with salmon and asparagus. Drizzle with sake hollandaise espuma and serve.

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