Salmon with lemon foam

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Step 1

Prepare a bowl with cold water and add ice cubes to it.

Step 2

Boil some water in a medium pot. Once the water boils, add the arugula and dill for 30 seconds to 1 minute.

Step 3

Remove the arugula and dill from the boiling water and dip them straight into the cold water and leave them to rest for one minute.

Step 4

Remove the herbs and place them on a towel to gently dry them.

Step 5

In a blender mix the oil, herbs and pepper until you get a smooth consistency.

Step 6

Filter the mixture through a thin Chinois strainer.

Step 7

Bake the gratin for 30 minutes or until golden brown.

Step 8

Peel the potatoes and cut them in very thin slices (less than 1mm). Otherwise you won’t be able to shape them.

Step 9

Oil a muffin form with olive oil.

Step 10

Add the potato slices shaping them like a rose, starting from the outside. Make sure it’s tight and not moving anymore.

Step 11

In a bowl mix the cream, pepper, salt, nutmeg and grated parmesan.

Step 12

Pour the mixture over the potatoes.

Step 13

Preheat the oven to 180°C.

Step 14

Wash and dry the salmon fillets

Step 15

In a pan, add oil, butter and crushed garlic (you can crush it once with the flat side of a knife).

Step 16

And the salmon and cook for 10 minutes, on medium high. You can flip the salmon once during cooking time. Make sure to end with the skin side down to get it crispy. During cooking use a spoon to pour some oil on the top side.

Step 17

Dice the shallot and cook it in butter on medium heat in a small pot.

Step 18

After a few minutes add the wine and let simmer for a while.

Step 19

Add the cream, pepper, salt, soy lecithin, lemon juice and lemon zest.

Step 20

Before serving, use a hand blender to make the sauce foam. Hold it just in the surface slightly tilted to get lots of air in the sauce.

Step 21

Get the gratin out of the form and place it on a plate. Add the salmon fillet and using a spoon make dashes of foam around and on top. Drip some chlorophyll oil on the foam. Add a few pieces of arugula, dill and other decorative herbs.