Liquorice poached salmon
Heston Blumenthal At Home, p. 187
Ingredients
- 100g haribo pontefract cakes (liquorice)
- 4 tsp agar-agar flakes (specialist ingredients, p.394)
- 200g liquorice stock (above)
- 4 salmon fillets, skin off, weighing approx. 150g each
- Olive oil or court-bouillon (p.174)
- To finish and serve
- Sea salt
- Soy-marinated roe (p.86), or coriander seeds
- 20g balsamic vinegar, boiled to reduce by half and cooled
- Vanilla mayonnaise (p.118)
- Asparagus (p.252)
- 500g cold tap water
- 100g cold tap water
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