SASHIMI SALMON AND TUNA “2008“ WITH HORSERADISH, APPLE VINEGAR AND JAPANESE SALAD

Thomas Dorfer, Mautern, Austria, www.landhaus-bacher.at

Serves 4

Sashimi

200 g of fresh salmon (Austrian salmon)
200 g of tuna (Sashimi quality)
80 g of avocados
80 g of orchard apples
salt, 2 tablespoons of soya sauce, some lemon juice, some rasped ginger
cayenne pepper
1 teaspoon of honey

Cut the fish in cubes of 5 mm, mix with the apple and avocado and season with the condiments.

Horseradish jelly

70 g of chopped parsley paste – Pacojet
30 c of apple juice
salt, cayenne pepper
2 sheets of gelatine

For the green points:
100 g of sour cream
50 g of crème fraîche
50 g of cream
50 g of horseradish from a jar
salt, some honey
4 sheets of gelatine

Mix everything and pour through a fine strainer (important because of the horseradish fibres).

Distribute the green paste on a Silpat baking mat with a stencil and press briefly, distribute a second layer of cream onto this and let it cool off for about 2 hours, cut out round.

Apple vinegar jelly

0.5 lt of apple juice – boiled down to 100 ml
0.1 lt of golden balsamic vinegar of Erwin Gegenbauer
salt, some black pepper
0.3 g of Agar Agar
1 sheet of gelatine

Cut the jelly in cubes of 1 cm.
Apple cubes 1 cm – briefly rested in duck grease and garnished with Wasabi-Topiko.

Japanese salad dressing

60 g of sweet rice vinegar
20 g of honey
15 g of spicy soya sauce
30 g of hot poultry stock
15 g of chicken chilli sauce
120 g of sunflower oil

Delicately mix various types of peppergrass, Shiso leaves, Pur Pur, Mizuna salad with the dressing.