Poached Atlantic Salmon with Iberico Jamon, asparagus and coffee oil.
Another wonderful dish from Taxi Dining Room
Lightly cured salmon, cooked breifly sous vide, matched to the richness of Jamon, the crispness of pear and asparagus and finished with sweet sharp balsamic and coffee essence.
- 80g filet Atlantic salmon
- 150ml olive oil
- Salt and pepper
- 1 slice jamon
- 2 asparagus spears, blanched in boiling water and refreshed
- 50 ml coffee oil
- 100ml Balsamic vinegar, reduced by one third
- Fresh Pear
In a Cv bag place salmon, olive oil, salt and pepper, and poach for 4 mins @65 degrees, let sit in the bag to rest for another 5 mins.
Combine coffee oil and reduced balsamic vinegar, and season with salt and pepper.
Arrange the jamon on the plate, place asparagus on top, and drizzle some of the dressing around.
Serve salmon at a warm temperature with the jamon, dressing, asparagus and fresh pear.
