Brüggli salmon trout with Bora Bora Sea Salt

Components

This dish is built in five parts:

1. Marinated salmon trout

2. Salmon trout tartare

3. Horseradish mousse with dashi jelly

4. Pickled radish rolls

5. Cucumber vinaigrette with dill oil

1. Marinated Salmon Trout

Ingredients

• 1 salmon trout fillet (approx. 1kg)

• Dry marinade (recipe 1.1)

• Scorching marinade (recipe 1.2)

• Final marinade (recipe 1.3)

Method

1. Remove the skin and bones from the salmon trout.

2. Generously coat the fillet with dry marinade on both sides and leave for 25–30 minutes.

3. Rinse gently under cold water and pat dry.

4. Chill for 1 hour, then cut a central portion for serving (reserve the trimmings for the tartare).

5. Brush the portion with scorching marinade, flame with a blowtorch, and marinate for 1 hour.

6. Before serving, pat dry and season with coarse Bora Bora Sea Salt (pure).

1.1 Dry Pickling

Ingredients

• 1kg Bora Bora Sea Salt

• 500g sugar

Method

Mix the salt and sugar together.

1.2 Scorching Marinade

Ingredients

• 200ml low-salt soy sauce

• 120ml mirin

Method

Mix and use to brush the salmon before torching.

1.3 Final Marinade

Ingredients

• 300g white soy sauce

• 100ml dashi

• 30g bergamot juice

• 30ml bonito vinegar

• Xanthan gum

• 600ml oil

Method

Combine all liquid ingredients, whisk in xanthan to lightly thicken, strain, then slowly emulsify with oil.

2. Salmon Trout Tartare

Ingredients

• Reserved salmon trout trimmings

• Fresh lime

• Sunflower oil

• Lemon oil

• Chives

• Bora Bora Sea Salt

• Cayenne pepper

Method

Finely dice the pickled trout and mix with lime zest, sunflower oil, lemon oil, chopped chives, salt, and a touch of cayenne.

3. Horseradish Mousse Hemisphere

Ingredients

• 100g cream

• 260g dashi citrus base

• 1.5g agar

• 2g iota

• 40g sour cream

• 30g jarred horseradish

• 1 gelatine sheet

• Bora Bora Sea Salt

• Pepper

• Zest and juice of 1 lime

• A few drops fresh horseradish juice

Method

1. Heat cream, dashi, agar, and iota; simmer 30 seconds.

2. Remove from heat, stir in sour cream, horseradish, lime zest and juice, and seasoning.

3. Add gelatine and strain through a fine sieve.

4. Reheat gently and pour into silicone hemisphere moulds.

5. Chill, then freeze, unmould, and place on toothpicks.

3.1 Dashi Jelly Coating

Ingredients

• 200ml dashi

• 3.6g kappa

Method

Bring to a boil, then dip the frozen horseradish hemispheres in the jelly for 3 seconds.

4. Pickled Radish Rolls

Ingredients

• Radish

• Pickling liquid (basic brine)

Method

1. Slice radish thinly (1cm × 7cm strips).

2. Place in a vacuum bag and cover with hot pickling liquid.

3. Chill, vacuum-seal, and rest for minimum 2 days.

4. Drain, dab dry, and roll using tweezers.

5. Temper before serving.

5. Cucumber Vinaigrette with Dill Oil

Ingredients

• 300ml fresh cucumber juice

• 150ml cucumber pickle stock

• 200ml dashi

• 20g white soy sauce

• 10g mirin

• 30ml bonito vinegar

• Pinch sugar

• Bora Bora Sea Salt

• Cayenne pepper

• Juice and zest of 2 limes

• 25g fresh dill

• Xanthan gum

• Sunflower oil

• Dill oil (recipe 5.1)

Method

1. Combine cucumber juice, pickle stock, vinegar, sugar, salt, cayenne, lime and dill; steep.

2. Reduce dashi to 50ml, then add mirin and white soy.

3. Season and thicken with xanthan, strain, and slowly whisk in sunflower oil until emulsified.

4. Finish with dill oil just before serving.

5.1 Dill Oil

Ingredients

• 700ml sunflower oil

• 400g fresh dill

• 200g fresh spinach

• Bora Bora Sea Salt

Method

Heat to 80°C, blend until smooth, season, chill rapidly, and strain through a fine sieve.