Ingredients
Avocado wasabi sphere
- 3.5g calcium chloride
- 250ml cold filtered water
- 15g wasabi paste
- 50g avocado, pureed
- 50g sour cream
- 100ml cold filtered water
- ½ lime, juice only
- 2.5g sodium alginate
- 1g sodium citrate
Pickled daikon
- 50g sugar
- 50ml rice wine vinegar
- 1tsp fresh ginger, finely grated
- ½ fresh chilli, finely diced
- 2tsp iodized table salt
- 60g daikon, julienned
To complete the dish
- 12 pieces wakame
- 200g NZ King salmon, cubed into 20 thumb sized pieces
- 100g fresh ciabatta, torn into 12 thumb size pieces
- 2 red radish, 12 thin sliced rounds
- 12 tips shiso cress
Cooking instructions
Avocado wasabi sphere
- Mix the calcium chloride with 250ml cold filtered water - this becomes the calcium bath. Set aside.
- Mix all the other avocado wasabi sphere ingredients together using an immersion stick blender or upright blender, ensuring all ingredients are blended well.
- Allow the mixture to rest in a chiller for approximately 3 hours to allow any air bubbles to rise to the top of the mixture. Scoop off any aerated foam that comes to the top of the mixture.
- To create the spheres, use a scoop style measuring spoon (tsp size). Scoop the sphere mixture to fill the spoon & drop into the calcium bath, in small batches (about 5 at a time).
- Allow each spoonful to immerse & completely become covered with the calcium bath solution. After approximately 1½ – 2 minutes it will have formed a thin skin enabling it to be scooped out with a slotted spoon.
- Dip the sphere into a clean water bath to rinse & then place on a plate or tray ready to serve. The spheres will be completely solid after a period of time so make these closer to the time of plating the dish.
Pickled daikon
- In a small pot place the sugar, rice wine vinegar, ginger, chilli, iodized table salt & 50ml of water.
- Bring to the boil & pour over the julienned daikon. Allow the daikon to cool in the pickling liquid before serving.
To complete the dish
Hydrate the wakame in cold water & drain. Selecting 4 suitable dishes, place 5 cubes of salmon per plate, arrange & evenly portion the ciabatta, sliced radish, pickled daikon, wakame & shiso cress across each plate. Finish by gently placing the avocado wasabi spheres on each plate (3 per plate). Serve immediately.
Image and recipe courtesy Nurtured Seafood
