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04. February 2014

iSi Recipe from 2-Toque chef Vitus Winkler

iSi Recipe from 2-Toque chef Vitus Winkler

Crispy Alpine Sushi with Honey Dill Mustard and Tomato Snow

White tomato stock

20 cherry tomatoes or 10 small vine tomatoes, cut into small pieces
1 red bell pepper
10 basil leaves
15 ml Gin
30 ml white balsamic vinegar
2 ml lime juice
1 g salt
1 g freshly ground pepper
1 g cayenne pepper (chili powder)
Paper towel

For the tomato stock, finely puree all ingredients with a hand blender and season thoroughly. Pour into a fine cloth (etamin) and allow several hours (overnight) to drain over a vessel. You can also place a sieve over a bowl. Place a piece of double, tear-resistant paper towel on top, carefully empty the pureed tomato mixture and once again allow to drain for several hours.

Tomato snow

Ingredients for a 0.5 L iSi Whipper:
6 sheets of soaked gelatine
400 ml white tomato stock
100 ml cream
1 g salt
1 g freshly ground pepper
1 Balloon! 

For the tomato snow, bring 100 ml of the stock to a boil, dissolve the soaked gelatine in it, and mix with the remaining stock and the cream. Pass through the iSi funnel & sieve into a 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 5 hours.
Fill a balloon with the snow and let out the remaining air out of the balloon until there is only snow inside. Close the balloon and tie a knot and freeze for at least 1 hour at -18 ° C.

Marinated Alpine salmon fillets

2 fresh alpine salmon fillets or 1 salmon fillet, boned
5 g juniper berries
5 g coriander
5 g peppercorns
5 g fennel seeds
100 g dill ( with stems ) , finely chopped
100 g parsley ( with stems ) , finely chopped
50 g sea salt or rock salt
10 g curing salt (available at the butcher - the meat becomes firmer and reddish) or regular salt
10 g sugar
10 ml apple cider vinegar
1 orange (juice and zest)
65 ml olive oil
Cling film (saran wrap)

Crush the juniper berries , the coriander and the peppercorns in a mortar, and mix well with the herbs and the remaining ingredients except the salmon. Carefully rub the Alpine salmon fillets on both sides with this marinade mixture, place skin side down in a flat mold and spread the rest of the marinade on the salmon. Seal the mold with cling film and allow the fillets to marinate for about 20 hours in the refrigerator.  Afterwards, carefully remove the marinade from the fillets and rinse them briefly under cold water. Scrub well, pat dry and cut into oblique thin slices ( like smoked salmon slices) .

Vitus ' Tip : You can of course also use raw Alpine salmon (like traditional sushi), but it must be freshly caught.

Honey Dill Mustard

30 g tarragon mustard
30 g Sweet Mustard (white sausage mustard)
½ orange (juice and zest)
10 g dill, finely chopped
5 g honey

Whip together all ingredients with a whisk until smooth.

Guacamole (Avocado dip)

1 avocado
1 lime (juice and zest)
0.5 g cayenne pepper
15 ml olive oil
15 g dried tomatoes, finely diced
4 g coriander leaves or basil
1 g salt
1 g freshly ground pepper
20 g sour cream
20 g crème fraîche or sour cream

Cut the avocado in half ( lengthwise) with a small knife, remove the core with a spoon and remove the skin. Cut the avocado halves into cubes and immediately sprinkle with lime juice, so that they will not turn brown (oxidize). Finely puree the avocado cubes with the remaining ingredients (except for the sour cream and crème fraîche) with a hand blender into a smooth paste. Mix in the sour cream and the crème fraîche very briefly  (otherwise the sour cream liquefies) and season once more with salt and pepper. Add the avocado core to the guacamole, in order to longer maintain its green colour.

Alpine Sushi

½ cucumber, peeled, halved and cored
1 slice Tramezzino (20 cm x 10 cm)
30 g Guacamole
Approx. 10 arugula leaves
marinated Alpine salmon slices (see above)
Wasabi peas for serving

Cut the Cucumber lengthwise into 5 mm wide sticks. Halve the tramezzino (into 2 squares), roll out thinly with a rolling pin and spread the guacamole on it. Arrange the arugula and the Alpine salmon slices on top.  Place the cucumber sticks in the middle, roll up and fry with a little olive oil until golden brown on all sides. Immediately serve with the honey dill  mustard and the wasabi peas, and enjoy!