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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
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Preparation:

Pickled alpine salmon

Mix 35 g sugar and 25 g salt, then rub the alpine salmon all over with the mixture. Vacuum seal the alpine salmon and pickle for 12 hours. Finally, rinse off and portion the fillets.

Tomato sorbet

Put 500 g tomatoes along with the dextrose, glucose, olive oil, shallots, ginger, 5 g salt, 1 g pepper and xanthan gum into the Thermomixer and blend until smooth. Press this through a sieve and into a Pacojet beaker. Freeze for 24 hours and pacotize shortly before serving.

Pickled tomatoes

Peel the tomatoes. Bring the tomato vinegar, water, as much salt, pepper and sugar as desired to the boil, and pour this over the peeled tomatoes. Transfer everything to a Mason jar, seal, and store in a cold place.

Tomato stock

Mix 500 g tomatoes, then transfer to a cloth strainer and allow to drip off in a cool place. Season to taste with salt, pepper and sugar.

Cucumber Espuma

Mix together the cucumber juice, Pro Espuma, 1 g salt and 1 g pepper and pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper. Screw on 2 iSi cream chargers and shake vigorously. Refrigerate for 1-2 hours.

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