Good Day Cafe: salmon belly - New York News

Good Day Cafe: salmon belly

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Amy Eubanks, executive chef, BLT Fish, prepared Salmon belly with lime vinaigrette in the Good Day Cafe.

Dish Components

50 g Salmon Belly

20 ml Dijonnaise

15 ml Lime Vinaigrette

6 g Yuzu Gelee

8 g Celery

3 e Celery Leaves

1 g Fresh Horseradish

Pinch Chopped parsley

Pinch Pimente Espellette

Dijonnaise

4 ea Eggs

15 g Dijon

15 ml Lemon Juice

100 ml Canola Oil

75 ml EVOO

30 ml Mustard Oil

Salt And Pepper

PREPARATION:

1) Boil eggs for 4 minutes then put in Ice bath

2) Once eggs are cool spoon yolks into Robo coup and add dijon and lemon juice

3) Turn on robo coup and slowly add Canola and EVO oils to emulsify

4) Add mustard oil last and season with salt and pepper.

LIME VINAIGRETTE

75 ml Lime Juice

20 ml Mirin

2 ea Limes zested

20 ml Simple syrup

250 ml EVOO

PREPERATION:

1) Whisk the Lime juice, Mirin, simple syrup and lime zest

2) Whisk in Oil and season with Salt and Pepper

YUZU GELÉE

500 g Yuzu Juice

60 g Mirin

100 g Simple Syrup

7 g Agar Agar

100 ml Water

Salt

PREPARATION:

1) Cook Agar in water for atleast 20 minutes

2) Mix yuzu, mirin, and simply syrup then season with salt and warm in pot

3) Mix Agar and Yuzu together and pour into ½ hotel pan and allow to set.

GARNISH

1g Fresh Horseradish-Grated on microplane

8g Celery - Fine jullian

5ml Mustard oil

Pinch Espellette

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