Behind the Recipes
Salmon with Tomato Gelée, Basil Seeds and Basil Oil by Chef Ron Siegel
Makes 4 servings
INGREDIENTS:
2 (4 oz.) oz. salmon filets
3 lbs. ripe heirloom tomatoes
1 basket of toy box tomatoes
6 grams (approximately 2 sheets) of sheet gelatin
1/2 tbsp. basil seeds
2 bunches of basil
Olive oil
Cheesecloth
Pinch of salt
PREPARATION:
1. Wash and core the tomatoes. Purée them in a blender or food processor.
2. Take the purée liquid blend and strain it through a cloth napkin into a bowl. The remaining liquid in the bowl will look clear like water, with a slight reddish tint to it.
3. Take 6 grams of sheet gelatin, soak it in cold water and let it soften.
4. Bring the tomato consommé to a very low simmer. Once the gelatin sheets are soft, slowly add them in, diluting them in the tomato consommé. Next, pour the mixture onto the flat surface of a dish and refrigerate for at least one hour.
5. Put the basil seeds in a small bowl and cover them in water until all of the water is absorbed. The consistency will become similar to tapioca, where it is transparent on the outside with a "black eye" in the center where the seeds have formed together.
6. Next, pick the leaves off of the basil. Blanch in boiling water for one minute and then place in an ice bath. Let it cool, and then wring out any excess water.
7. Place basil leaves into a blender and then drizzle just enough olive oil to cover the top portion of the basil. Puree until it is a smooth paste. Then strain the basil puree through cheesecloth until you are left with green basil oil.
8. Sauté the salmon filets for approximately 10-20 seconds on one side, flip it over and sauté it for just one second on the other side.
Plating: Drizzle the basil oil on a plate. Place the basil seed around the plate. Put the tomato gelée in the center and the sautéed salmon on top.
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