Miso-Cured Salmon
Farro Verde, Carrot Purée, Charred Eggplant Purée, Kishmish Purée, Carrot Emulsion, Avocado Emulsion, Tarragon-Cumin Oil, Smoked Trout Roe
Chef Donald Young of Duck Sel | Chicago
Adapted by StarChefs | October 2024
INGREDIENTS
Miso Cure:
Yield: 1 cup
200 grams white miso
50 grams mirin
50 grams soy sauce
25 grams koji rice powder
50 grams sake
15 grams yuzu kosho
Cured Salmon:
Yield: 1 serving
1½ ounces salmon fillet
Duck Stock:
Yield: 2 liters
1 pound duck bones
1 bay leaf
10 sprigs thyme
20 stems parsley
100 grams diced onions
50 grams chopped carrots
50 grams chopped celery
10 whole black peppercorns
Lobster Stock:
Yield: 3 liters
1 pound lobster heads
1 bay leaf
10 sprigs thyme
20 stems parsley
100 grams diced onions
50 grams chopped carrots
50 grams chopped celery
10 whole black peppercorns
Carrot Emulsion:
Yield: 2 quarts
600 grams carrots, juiced
100 grams mirin
50 grams soy sauce
25 grams rice vinegar
10 grams red yuzu kosho
250 grams brown butter
150 grams egg yolk
Farro Verde:
Yield: 1 cup
100 grams farro verde
5 grams rishiri-kombu, soaked overnight, water reserved
5 grams katsuobushi
Kosher salt
Avocado Emulsion:
Yield: 2 cups
600 grams avocado
50 grams ramp greens
50 grams mint
50 grams parsley
50 grams cilantro
50 grams jalapeño
30 grams fish sauce
20 grams olive oil
10 grams garlic
3 grams ascorbic acid
0.6 grams sodium bisulfite
Carrot Purée:
Yield: 2 cups
150 grams roasted carrots
300 grams carrots, juiced
4.5 grams agar agar
0.5 grams La Boite Cataluña spice blend
1 gram La Boite Hanguk spice blend
3 grams kosher salt
10 grams Okinawa brown sugar
15 grams black vinegar
15 grams yuzu kosho
Charred Eggplant Purée:
Yield: 1 pint
2 large eggplants, quartered
1 quart heavy cream
Mirin
Sherry vinegar
Soy sauce
5 grams ras el hanout
Olive oil
Kishmish Purée:
Yield: 1 pint
225 grams sheep’s milk yogurt
0.2 grams saffron
5 grams sumac
5 grams agar agar
250 grams kishmish raisins
Tarragon-Cumin Oil:
Yield: 8 ounces
200 grams tarragon
400 grams grapeseed oil
20 grams cumin seed
To Assemble and Serve:
Yield: 1 serving
20 grams duck fat
Edible flowers of your choice
3 kishmish raisins
3 grams smoked trout roe
METHOD
For the Miso Cure:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Cured Salmon:
In a mixing bowl, coat salmon with Miso Cure. Cover and refrigerate overnight. The next day, rinse off salmon and wrap in fish paper. Let dry 4 hours.
For the Duck Stock:
Heat oven to 400°F. Place bones on a sheet tray and roast 15 minutes. Rotate tray and roast additional 15 minutes. Let cool. In a large stock pot over medium heat, add onions, carrots, and celery. Sauté until vegetables are soft. Add roasted bones, all remaining ingredients, and 4 liters water. Bring mixture to a simmer, skimming any impurities that rise to the surface. Cook 5 hours. Strain, transfer to airtight containers, and refrigerate.
For the Lobster Stock:
Heat oven to 400°F. Place lobster on a sheet tray and roast 15 minutes. Rotate tray and roast additional 15 minutes. Let cool. In a large stock pot over medium heat, add onions, carrots, and celery. Sauté until vegetables are soft. Add roasted bones, all remaining ingredients, and 4 liters water. Bring mixture to a simmer, skimming any impurities that rise to the surface. Cook 1 hour. Strain, transfer to airtight containers, and refrigerate.
For the Carrot Emulsion:
In a pot over medium heat, add carrot juice and cook until liquid is reduced by half. Add mirin, soy sauce, vinegar, yuzu kosho, 150 grams Lobster Stock, and 150 grams Duck Stock. Once warmed through, add egg yolks. Using a Vitamix Commercial immersion blender, incorporate brown butter until mixture is fully emulsified. Transfer to an airtight container and refrigerate.
For the Farro Verde:
In a pot over medium heat, gently warm kombu and soaking liquid. Hold temperature at 140°F for 1 hour. Strain, discarding solids. Add katsuobushi and bring mixture to a simmer. Cook 5 minutes, then strain and discard katsuobushi. Add farro and season with salt. Cover pot and bring to a simmer. Cook until liquid has evaporated and farro is cooked. Let cool, then transfer to an airtight container and refrigerate.
For the Avocado Emulsion:
In a Vitamix Commercial blender, purée all ingredients until smooth. Strain into an airtight container and refrigerate.
For the Carrot Purée:
In a pot over medium-high heat, bring carrot juice and agar agar to a boil. Remove from heat and let cool. Transfer mixture to a Vitamix Commercial blender with remaining ingredients. Blend until smooth. Strain into an airtight container and refrigerate.
For the Charred Eggplant Purée:
Prepare and heat a grill. In a mixing bowl, toss to coat eggplants in oil. Grill on all sides until heavily charred. Set aside. In a saucepan over medium heat, reduce cream, scraping the bottom to remove any caramelized solids. Continue cooking until a light brown color is achieved. Transfer cream, charred eggplants, and ras el hanout to a Vitamix Commercial blender. Purée until smooth. Taste and adjust seasoning with mirin, vinegar, and soy sauce. Transfer to an airtight container and refrigerate.
For the Kishmish Purée:
In a pot over medium heat, add yogurt, saffron, sumac, and agar agar. Once warmed through, stir in raisins and bring mixture to a boil, stirring constantly. Once agar agar is fully hydrated, remove from heat and let cool. Using a Vitamix Commercial immersion blender, blend until smooth. Strain, transfer to an airtight container, and refrigerate.
For the Tarragon-Cumin Oil:
In a Vitamix Commercial blender, combine all ingredients until warmed through. Strain into a nonreactive container and freeze. Discard any water that separates. Reserve.
To Assemble and Serve:
Heat the water bath of an immersion circulator to 120°F. In a vacuum bag, add Cured Salmon and duck fat. Seal and cook sous vide 15 minutes. Keep warm. In a pot over medium-low heat, warm 20 grams Farro Verde. In a separate pot over medium-low heat, warm 50 grams Carrot Emulsion. Dot a serving bowl with 30 grams Avocado Emulsion, 30 grams Carrot Purée, 30 grams Charred Eggplant Purée, and 30 grams Kishmish Purée. Garnish dots with edible flowers. Place raisins in the bottom of the bowl and cover with warmed Farro Verde. Remove Cured Salmon from vacuum bag and dab with a paper towel to remove excess duck fat. Top Farro Verde with 5 grams Tarragon-Cumin Oil followed by Cured Salmon. Garnish with trout roe. Pour warmed Carrot Emulsion around the plate.
