Number 5 - Lightly cured Ora King Salmon, Granny Smith apple puree and sorbet, young coconut, apple powder, salmon roe, with West Brook Marlborough Riesling

Per Portion

75g - 150g fresh salmon, sliced
50ml young coconut juice
50ml rice vinegar
5g sliced fresh ginger
Flesh of young coconut to garnish
Salmon roe to garnish

Young coconuts are available from Asian food stores in the fresh fruit section. Cut open with a sharp knife, scoop out the flesh inside. Use the young coconut juice, mixed with rice vinegar and sliced fresh ginger to make a cure for the salmon, cure salmon rounds or slices in the mix for 2min before serving.
 

Apple puree:

2 Apples
120g unsalted butter
20ml Mirin
60ml West Brook Riesling
1 tsp Flakey salt

Peel and cut apples, then dice and add to pot with the butter.
Saute lightly for 3-4mins, add the mirin and wine, cook until soft.
Puree and season with the flakey salt.
 

Apple sorbet:

70g sugar
40g liquid glucose
90ml water
50g egg whites
50g sugar
3 Apples (core taken out) + 100ml water

In a pot heat 90ml water, sugar and glucose until the sugar has melted.
Let coolto room temp. Whisk egg whites to soft peaks are formed. While the eggs are whisking, blend the apple and water in a blender, pass liquid through a sieve. Stir apple juice together with chilled sugar syrup, gently whisk in egg white mixture. Churn in an ice cream machine and freeze.

 

Apple powder:

20g freeze-dried apple powder
20g maltodextrin powder

Mix together to form apple powder.