Passion Fruit & Mango sorbet and lemon purée covered with the fillet of salmon.
Passion Fruit & Mango
4 salmon fillet strips, each 60 g
Beechwood shavings for smoking
40 g sugar
50 ml milk
20 g egg yolk
1 gelatine sheet, 1 g, soaked in cold water
3 tablespoons vodka, e.g. Bison Grass
60 ml whipped cream
Emptied and cleaned eggshells
½ stick celery
Lemon-flavoured olive oil
"Fleur de sel" sea salt
1 hard-boiled egg, with the shell removed
Maldon sea salt
Ground black pepper
4 small scoops of Mövenpick Passion Fruit & Mango
2-3 slices of toasted brioche, cut into cubes(approx. 20 g) 1 tablespoon salmon eggs
Smoke the salmon fillet for 1 hour over the beechwood.
Then cook for a further hour in an oven preheated to 50 °C.
Cook the lemon by steaming it for 3 hours in an oven preheated to 130 °C.
Chop the lemon and reduce to a purée with the sugar.
Pour the lemon purée into a piping bag and refrigerate.
Heat the milk and the egg yolk without bringing to the boil, stirring constantly.
Remove from the heat, and add the well-drained gelatine sheet.
Incorporate the vodka and then leave to cool.
Add the cream.
Spoon the mixture into the eggshells and refrigerate to allow it to harden.
Take out of the refrigerator just before serving and remove the eggshells.
Using a melon ball scoop, carve a small hollow in the centre of each egg (to make the fake egg yolk).
Chop the celery stick very finely.
Mix with the lemon-flavoured olive oil and the "Fleur de sel" sea salt.
Add the leaves of chervil and dill and sprinkle with olive oil.
Cut the boiled egg in half and strain the yolk through a sieve.
Arrange the lemon purée on a plate and cover with the salmon fillet.
Season with Maldon sea salt and pepper.
Add the celery and herbs.
Place a scoop of Passion Fruit & Mango ice cream in the hollow in the egg.
Garnish with the toasted brioche and salmon eggs.
Sprinkle over the strained egg yolk.