Salmon carpaccio with asparagus panna cotta

Salmon carpaccio with asparagus panna cotta

11 ratings

Matthias Walter, S.Pellegrino Young Chef

www.matthias-walter-koch.de

„A tasty combination of crunchy, warm components and fresh, cold salmon.“

Difficulty

Hard 💪
40
min.
Preparation
8
min.
Baking
360
min.
Resting

Ingredients

Servings:-6+
300 g
salmon
150 g
green asparagus
300 g
white asparagus
1
onion
50 g
butter
50 ml
white wine
300 ml
cream
150 ml
milk
20 g
dill
4 sheets
gelatin
10 g
fresh yeast
180 ml
lukewarm water
320 g
flour
2 tbsp
olive oil (divided)
3 g
salt
1
egg yolk
2
limes (juice and zest)
50 ml
mineral water
1 tbsp
sugar
½ tsp
vinegar
cold water
oil for greasing
salmon caviar for serving
chili flakes for serving
dill for serving
sugar
salt
pepper
Metric
Imperial
  • 300 g salmon
  • 150 g green asparagus
  • 300 g white asparagus
  • 1  onion
  • 50 g butter
  • 50 ml white wine
  • 300 ml cream
  • 150 ml milk
  • 20 g dill
  • 4 sheets gelatin
  • 10 g fresh yeast
  • 180 ml lukewarm water
  • 320 g flour
  • 2 tbsp olive oil (divided)
  • 3 g salt
  • 1  egg yolk
  • 2  limes (juice and zest)
  • 50 ml mineral water
  • 1 tbsp sugar
  • ½ tsp vinegar
  • cold water
  • oil for greasing
  • salmon caviar for serving
  • chili flakes for serving
  • dill for serving
  • sugar
  • salt
  • pepper

Utensils

  • slicing machine
  • silicon molds
  • oven
  • measuring cup
  • vegetable peeler
  • hand blender
  • 2 bowls
  • sieve
  • plastic wrap
  • fine grater
  • medium pot
  • freezer
  • cutting board
  • knife
  • deep pan
  • Crunch-Roll 1.0 or thin metal pipe
  • stand mixer or hand mixer with beaters
  • small bowl
  • rolling pin

Enjoy with

Pinot noir, rosé, dry
Pinot noir pairs excellently with salmon carpaccio. The slightly creamy flavor meshes well with panna cotta, and the wine’s lightness is a perfect start to an indulgent menu.

Nutrition per serving

Cal
601
Protein
22g
Fat
35g
Carb
48g

Step 1/10

Peel and finely chop onion. Peel white asparagus from tip to stem. Trim ends. Cut asparagus tips and set aside. Finely slice stem. Only peel the bottom third of green asparagus. Trim ends and cut tips. Cut remaining asparagus into equal-sized pieces. Cover white and green asparagus tips, as well as green asparagus pieces, and set aside.
  • 1 onion
  • 150 green asparagus
  • 300 white asparagus
  • vegetable peeler
  • cutting board
  • knife

Peel and finely chop onion. Peel white asparagus from tip to stem. Trim ends. Cut asparagus tips and set aside. Finely slice stem. Only peel the bottom third of green asparagus. Trim ends and cut tips. Cut remaining asparagus into equal-sized pieces. Cover white and green asparagus tips, as well as green asparagus pieces, and set aside.

Step 2/10

Melt butter on medium heat in a medium pot. Add diced onion and white asparagus tips. Sauté until translucent. Deglaze with white wine, then bring to a simmer for approx. 1 – 2 min., until alcohol is evaporated.
  • 50 butter
  • 50 ml white wine
  • medium pot

Melt butter on medium heat in a medium pot. Add diced onion and white asparagus tips. Sauté until translucent. Deglaze with white wine, then bring to a simmer for approx. 1 – 2 min., until alcohol is evaporated.

Step 3/10

Add cream and milk to pot and keep simmering for approx. 15 min on low heat. Remove from heat and purée with a hand blender. Let simmer for approx. 3 – 4 hrs.
  • 300 ml cream
  • 150 ml milk
  • hand blender

Add cream and milk to pot and keep simmering for approx. 15 min on low heat. Remove from heat and purée with a hand blender. Let simmer for approx. 3 – 4 hrs.

Step 4/10

Remove salmon skin from fillet. Season salmon with salt and finely chopped dill. Transfer salmon to a sheet of plastic wrap, wrap, and freeze overnight.
  • 300 salmon
  • 20 dill
  • salt
  • plastic wrap
  • freezer
  • cutting board
  • knife

Remove salmon skin from fillet. Season salmon with salt and finely chopped dill. Transfer salmon to a sheet of plastic wrap, wrap, and freeze overnight.

Step 5/10

Soak gelatin in a bowl with cold water. Pour asparagus stock through a sieve into a bowl. Squeeze out gelatin sheets, add to warm asparagus stock, and let dissolve. Season with sugar, salt, and pepper. Using a measuring cup, fill liquid into molds and refrigerate overnight for approx. 6 – 8 hours, or until panna cotta mixture firms up.
  • 4 sheets gelatin
  • cold water
  • sugar
  • salt
  • pepper
  • silicon molds
  • measuring cup
  • sieve
  • bowl

Soak gelatin in a bowl with cold water. Pour asparagus stock through a sieve into a bowl. Squeeze out gelatin sheets, add to warm asparagus stock, and let dissolve. Season with sugar, salt, and pepper. Using a measuring cup, fill liquid into molds and refrigerate overnight for approx. 6 – 8 hours, or until panna cotta mixture firms up.

Step 6/10

Dissolve yeast in lukewarm water in a small bowl. Add flour, olive oil, and salt to the bowl of a stand mixer. Add yeast mixture and use stand mixer to stir until a dough starts to form. Transfer dough onto a clean work surface, then knead by hand until a smooth dough is formed. Cover dough and let rise in a warm place for approx. 1 h.
  • 10 fresh yeast
  • 180 ml lukewarm water
  • 320 flour
  • 1 tbsp olive oil
  • 3 salt
  • stand mixer or hand mixer with beaters
  • small bowl

Dissolve yeast in lukewarm water in a small bowl. Add flour, olive oil, and salt to the bowl of a stand mixer. Add yeast mixture and use stand mixer to stir until a dough starts to form. Transfer dough onto a clean work surface, then knead by hand until a smooth dough is formed. Cover dough and let rise in a warm place for approx. 1 h.

Step 7/10

Preheat oven to 180°C/350°F. Knead dough by hand one more time, then roll out thinly. Cut into long rectangles, approx. 6x5-cm / 2.3x2-in. Grease metal pipes and roll dough around them. Attach dough ends by brushing with egg yolk, then pressing dough firmly to seal. Affix metal pipes to Crunch-Roll 1.0 and bake in the oven for approx. 8 min.
  • 1 egg yolk
  • oil for greasing
  • oven
  • Crunch-Roll 1.0 or thin metal pipe
  • rolling pin

Preheat oven to 180°C/350°F. Knead dough by hand one more time, then roll out thinly. Cut into long rectangles, approx. 6x5-cm / 2.3x2-in. Grease metal pipes and roll dough around them. Attach dough ends by brushing with egg yolk, then pressing dough firmly to seal. Affix metal pipes to Crunch-Roll 1.0 and bake in the oven for approx. 8 min.

Step 8/10

Finely grate lime for the marinade. Mix lime juice with mineral water, sugar, vinegar, olive oil, and lime zest. If desired, add more sugar and salt.
  • 1 lime (zest)
  • 2 lime (juice)
  • 50 ml mineral water
  • 1 tbsp sugar
  • ½ tsp vinegar
  • 1 tbsp olive oil
  • salt
  • bowl
  • fine grater

Finely grate lime for the marinade. Mix lime juice with mineral water, sugar, vinegar, olive oil, and lime zest. If desired, add more sugar and salt.

Step 9/10

Just before serving, add white asparagus tips to a pot of simmering water, seasoned with salt and sugar. Add cut green asparagus after approx. 10 sec. and blanch for approx. 1 – 2 min., so that asparagus is softened but maintains a firm bite. Remove from water and drizzle some spoons of marinade on top.
  • salt
  • sugar
  • deep pan

Just before serving, add white asparagus tips to a pot of simmering water, seasoned with salt and sugar. Add cut green asparagus after approx. 10 sec. and blanch for approx. 1 – 2 min., so that asparagus is softened but maintains a firm bite. Remove from water and drizzle some spoons of marinade on top.

Step 10/10

For serving, thinly slice salmon, place 4 slices on each plate, and top with asparagus panna cotta. Transfer asparagus tips into crunch rolls and place on top. Garnish with salmon caviar and dill. Drizzle marinade over salmon. If desired, serve with chili flakes. Enjoy!
  • salmon caviar for serving
  • dill for serving
  • chili flakes for serving
  • slicing machine

For serving, thinly slice salmon, place 4 slices on each plate, and top with asparagus panna cotta. Transfer asparagus tips into crunch rolls and place on top. Garnish with salmon caviar and dill. Drizzle marinade over salmon. If desired, serve with chili flakes. Enjoy!