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Spinare lo swiss lachs.
Lasciare marinare il filetto per un'ora circa con sale, zucchero e scorze grattugiate di limone e arancia. Nel frattempo preparare la crema di carote; in un fondo di olio e aglio aggiungere le carote precedentemente tagliate a cubetti, aggiungere acqua fredda e far andare per circa 30 minuti. Una volta cotte frullarle fino ad ottenere una crema aggiungendo sale e pepe.
Togliere il filetto dalla marinatura e sciacquarlo sotto l'acqua per togliere la marinatura in eccesso. Porre il filetto in un sacchetto e cuocere secondo il metodo sous-vide per 25 minuti a 38°.
Raffreddare con acqua e ghiaccio. Una volta freddo dividere in 4 porzioni e privarlo della pelle.
Trifolare i funghi shitake con olio, aglio e sale
Su di un piatto spargere a specchio la crema di carote e adagiarci sopra i funghi shitake e i filetti.
Salmone Swiss Lachs con crema di carote, mousse di avocado e funghi shiitake
RSI Ticino Gourmet Tour 31.10.2022, 12:00
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