iSi Culinary International

Please select your language:

Specific content & products are available for the following countries, please select your country:

iSi Culinary is a division of iSi Group

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Herzlich Willkommen bei iSi Kulinarik!

Für Ihr Land stehen spezifische Inhalte & Produkte zur Verfügung. Um die digitale Welt von iSi zu entdecken, besuchen Sie bitte

auf iSi International bleiben

Welcome to iSi Culinary!

Specific content & products are available for your country. In order to discover the digital world of iSi, please visit

Stay on iSi International

Alpine Salmon / Tomato / Cucumber / Burrata

Alpine Salmon / Tomato / Cucumber / Burrata
  • 35 g sugar
  • 31 g salt
  • 2 g pepper
  • 50 ml olive oil
  • 5 g shallot(s)
  • 7 g ginger
  • 1 g xanthan gum
  • 1000 g tomato(es)
  • 200 g alpine salmon fillet
  • 55 g dextrose
  • 50 g glucose
  • 10 x yellow tomatoes (small)
  • 10 x red tomatoes (small)
  • 150 ml tomato vinegar
  • 300 ml cucumber juice
  • 30 g Pro Espuma
  • 100 ml water

Ingredients:

  • 35 g sugar
  • 31 g salt
  • 2 g pepper
  • 50 ml olive oil
  • 5 g shallot(s)
  • 7 g ginger
  • 1 g xanthan gum
  • 1000 g tomato(es)
  • 200 g alpine salmon fillet
  • 55 g dextrose
  • 50 g glucose
  • 10 x yellow tomatoes (small)
  • 10 x red tomatoes (small)
  • 150 ml tomato vinegar
  • 300 ml cucumber juice
  • 30 g Pro Espuma
  • 100 ml water
Add to shopping list

Preparation:

Alpine Salmon:

Mix 35 g of sugar and 25 g of salt and combine the Alpine salmon with the mixture. Vacuumise the alpine salmon and marinate for 12 hours. Next, rinse and portion the fillets.

 

Tomato Sorbet

Put 500 g of tomatoes in the thermoblender with the dextrose, glucose, olive oil, shallots, ginger, 5 g of salt, 1 g of pepper and xanthan and finely blend. Next, press through a sieve and put in a Paco-Jet cup. Freeze for 24 hours and put in the Paco-Jet just before serving.

 

Pickled Tomatoes

Peel the tomatoes. Bring the tomato vinegar to the boil together with the water, salt, pepper and sugar as desired and pour over the peeled tomatoes. Put in a Rex glass, close and refrigerate.

 

Tomato Stock

Mix 500 g of tomatoes, then place in a straining-cloth and leave to drain when cooled. Season with salt, pepper and sugar.

 

Cucumber Espuma

Mix the cucumber juice, Pro Espuma and 1 g of salt and pepper and pour through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 2 iSi Cream Chargers and shake vigorously. Cool in the refrigerator for 1-2 hours.

 

Recipe by Walter Triebl, JUNGER WILDER 2014, aiola upstairs, Graz (Austria)

Share

Share this page