• Servings

  • 960 g King Salmon fillet
  • 320 g Greek yoghurt
  • 320 green apple juice
  • 0 agar-agar powder
  • salt
  • 4 Golden Delicious apple
  • 200 ml olive oil
  • For the curry oil

  • 400 ml sunflower seed oil
  • 4 Madras curry powder


    Cut the Golden Delicious apple with a melon baller and caramelise with a little sugar.
    Cut 100 g fillets of Wild Salmon and sear on the griddle, skin side first, turning to leave it very lightly cooked.
    Strain the oil. Mix the ingredients and heat to 80ºC. Leave to infuse.
    Warm the apple juice, add the agar-agar and bring to the boil. Take off the heat and leave to set in a rectangular mould.
    Cut the apple jelly into small cubes.
    Arrange the fillet on a plate, and just beside and in parallel, arrange alternately the yoghurt, caramelised apple and apple jelly.
    Season with the curry oil.

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