Crispy Skin Salmon

Brown Butter Kimchi Emulsion, Genmaicha, Apple, Turnip

Chef Dave Park of Jeong | Chicago

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INGREDIENTS:

Brown Butter-Kimchi Emulsion:
140 grams egg yolks 
100 grams kimchi juice 
10 grams fish sauce 
7 grams fine gochugaru 
Salt
225 grams brown butter, kept hot
Hot water, as needed 

Genmaicha-Apple Salt:
20 grams genmaicha tea
20 grams dehydrated apple skin 
10 grams kosher salt 
5 grams sugar 

Apple-Turnip Purée:
200 grams Honeycrisp apple, peeled then thinly sliced
200 grams turnips, peeled then thinly sliced
200 grams Yukon gold potatoes, peeled then thinly sliced
10 grams kosher salt 
25 grams honey 
50 grams butter 

Crispy Skin Salmon:
1 salmon fillet
Salt

To Assemble and Serve:
Thinly sliced turnip
Nasturtium

METHOD:

For the Brown Butter-Kimchi Emulsion:
In a Vitamix blender set with an aerating container, combine egg yolks, kimchi juice, fish sauce, and gochugaru. Season with salt. While blending on medium speed, stream in brown butter, remaining careful not to curdle the yolks. Add hot water to reach desired consistency. Season with more salt. Keep warm.

For the Genmaicha-Apple Salt:
In a Vitamix blender set with a VP3 Dry container, combine all ingredients. Blend on high speed until the mixture becomes a fine powder. Strain through chinois. Reserve. 

For the Apple-Turnip Purée:
Heat the water bath of an immersion circulator to 185°F. In a vacuum bag, combine all ingredients; seal. Cook sous vide for 45 minutes or until very tender. Empty the bag into a Vitamix blender fitted with a Vita-Prep container, then blend on high speed until super smooth. Keep warm.

For the Crispy Skin Salmon:
Season salmon with salt. Let temper 30 minutes. Pat salmon dry. In a pan over medium-high  heat, sear the salmon skin-side down until crispy. 

To Assemble and Serve:
On a serving plate, drag a spoonful of Apple-Turnip Purée. Gently lay the Crispy Skin Salmon on top of the Apple-Turnip Purée. In the center of the plate, add a spoonful of Brown Butter-Kimchi Emulsion. Garnish with turnip and nasturtium. Dust the entire dish with Genmaicha-Apple Salt.

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