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Salmon and halibut

Elegant salmon and halibut with miso mascarpone cream, topped with wild herbs – a fusion of silky, savory, and fresh flavors.

Vegetable Dairy Other

Salmon and halibut

Debic Professionals

Debic

Ingredients

For 10 servings

Salmon

500 g salmon fillet

200 g salt

500 ml beetroot juice

Halibut

300 g halibut fillet

100 g salt

2 g smoking chips

Miso cream

500 ml Debic Cream Plus Mascarpone

50 ml yuzu juice

75 g miso

20 ml smoked soy sauce

Crisped potato

100 g potato puree

20 g green herbs

Garnish

30 g salmon eggs

20 g mixed wild herbs

Debic products used

Cream Plus Mascarpone 1L

Preparation

Salmon and halibut

Cover the salmon and halibut fillets with the salt and leave to brine in the fridge for two hours.

Rinse well with water and cut the salmon into two equal pieces.

Cut some of the salmon into 10 slices and vacuum-seal them with the beetroot juice.

Leave the remainder natural and refrigerate both parts until use.

Smoke the halibut and smoking chips using a smoker for 10 minutes, cover, and keep in the fridge until use.

Miso cream

Combine all the ingredients in a measuring jug and blend with a hand blender to form a smooth cream.

Transfer to a piping bag and keep refrigerated until use.

Crisped potato

Mix the potato puree with finely blended green herbs and salt.

Roll out thinly between 2 silicone mats and place in the freezer so that the top silicone mat can be removed easily.

After this, dry in the oven at 50°C for 2 hours.

Keep in a well-sealed tin with silica beads.

Assembly

Cut the salmon and halibut into equal pieces and arrange on the plates.

Finish the dish with the miso cream, salmon eggs, crisped potato and wild herbs.

Recipe tags Vegetable Dairy Other Citrus

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