Salmon carpaccio with asparagus panna cotta

Salmon carpaccio with asparagus panna cotta

Based on 16 ratings

"A tasty combination of crunchy, warm components and fresh, cold salmon."

Difficulty

Hard 💪

Preparation

40 min

Baking

8 min

Resting

360 min

Ingredients

2Servings
100 g
salmon
50 g
green asparagus
100 g
white asparagus
onion
16⅔ g
butter
16⅔ ml
white wine
100 ml
cream
50 ml
milk
6⅔ g
dill
1⅓ sheets
gelatin
3⅓ g
fresh yeast
60 ml
lukewarm water
106⅔ g
flour
tbsp
olive oil (divided)
1 g
salt
egg yolk
limes (juice and zest)
16⅔ ml
mineral water
tbsp
sugar
tsp
vinegar
cold water
oil for greasing
salmon caviar for serving
chili flakes for serving
dill for serving
sugar
salt
pepper
MetricImperial

Utensils

vegetable peeler, cutting board, knife, medium pot, hand blender, plastic wrap, freezer, silicon molds, measuring cup, sieve, bowl, stand mixer or hand mixer with beaters, small bowl, oven, Crunch-Roll 1.0 or thin metal pipe, rolling pin, fine grater, deep pan, slicing machine

How-To Videos

how-to-blanch

How to blanch

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal601
Fat35 g
Protein22 g
Carb48 g
  • Step 1/10

    Peel and finely chop onion. Peel white asparagus from tip to stem. Trim ends. Cut asparagus tips and set aside. Finely slice stem. Only peel the bottom third of green asparagus. Trim ends and cut tips. Cut remaining asparagus into equal-sized pieces. Cover white and green asparagus tips, as well as green asparagus pieces, and set aside.
    • onion
    • 50 g green asparagus
    • 100 g white asparagus
    • vegetable peeler
    • cutting board
    • knife

    Peel and finely chop onion. Peel white asparagus from tip to stem. Trim ends. Cut asparagus tips and set aside. Finely slice stem. Only peel the bottom third of green asparagus. Trim ends and cut tips. Cut remaining asparagus into equal-sized pieces. Cover white and green asparagus tips, as well as green asparagus pieces, and set aside.

  • Step 2/10

    Melt butter on medium heat in a medium pot. Add diced onion and white asparagus tips. Sauté until translucent. Deglaze with white wine, then bring to a simmer for approx. 1 – 2 min., until alcohol is evaporated.
    • 16⅔ g butter
    • 16⅔ ml white wine
    • medium pot

    Melt butter on medium heat in a medium pot. Add diced onion and white asparagus tips. Sauté until translucent. Deglaze with white wine, then bring to a simmer for approx. 1 – 2 min., until alcohol is evaporated.

  • Step 3/10

    Add cream and milk to pot and keep simmering for approx. 15 min on low heat. Remove from heat and purée with a hand blender. Let simmer for approx. 3 – 4 hrs.
    • 100 ml cream
    • 50 ml milk
    • hand blender

    Add cream and milk to pot and keep simmering for approx. 15 min on low heat. Remove from heat and purée with a hand blender. Let simmer for approx. 3 – 4 hrs.

  • Step 4/10

    Remove salmon skin from fillet. Season salmon with salt and finely chopped dill. Transfer salmon to a sheet of plastic wrap, wrap, and freeze overnight.
    • 100 g salmon
    • 6⅔ g dill
    • salt
    • plastic wrap
    • freezer
    • cutting board
    • knife

    Remove salmon skin from fillet. Season salmon with salt and finely chopped dill. Transfer salmon to a sheet of plastic wrap, wrap, and freeze overnight.

  • Step 5/10

    Soak gelatin in a bowl with cold water. Pour asparagus stock through a sieve into a bowl. Squeeze out gelatin sheets, add to warm asparagus stock, and let dissolve. Season with sugar, salt, and pepper. Using a measuring cup, fill liquid into molds and refrigerate overnight for approx. 6 – 8 hours, or until panna cotta mixture firms up.
    • 1⅓ sheets gelatin
    • cold water
    • sugar
    • salt
    • pepper
    • silicon molds
    • measuring cup
    • sieve
    • bowl

    Soak gelatin in a bowl with cold water. Pour asparagus stock through a sieve into a bowl. Squeeze out gelatin sheets, add to warm asparagus stock, and let dissolve. Season with sugar, salt, and pepper. Using a measuring cup, fill liquid into molds and refrigerate overnight for approx. 6 – 8 hours, or until panna cotta mixture firms up.

  • Step 6/10

    Dissolve yeast in lukewarm water in a small bowl. Add flour, olive oil, and salt to the bowl of a stand mixer. Add yeast mixture and use stand mixer to stir until a dough starts to form. Transfer dough onto a clean work surface, then knead by hand until a smooth dough is formed. Cover dough and let rise in a warm place for approx. 1 h.
    • 3⅓ g fresh yeast
    • 60 ml lukewarm water
    • 106⅔ g flour
    • tbsp olive oil
    • 1 g salt
    • stand mixer or hand mixer with beaters
    • small bowl

    Dissolve yeast in lukewarm water in a small bowl. Add flour, olive oil, and salt to the bowl of a stand mixer. Add yeast mixture and use stand mixer to stir until a dough starts to form. Transfer dough onto a clean work surface, then knead by hand until a smooth dough is formed. Cover dough and let rise in a warm place for approx. 1 h.

  • Step 7/10

    Preheat oven to 180°C/350°F. Knead dough by hand one more time, then roll out thinly. Cut into long rectangles, approx. 6x5-cm / 2.3x2-in. Grease metal pipes and roll dough around them. Attach dough ends by brushing with egg yolk, then pressing dough firmly to seal. Affix metal pipes to Crunch-Roll 1.0 and bake in the oven for approx. 8 min.
    • egg yolk
    • oil for greasing
    • oven
    • Crunch-Roll 1.0 or thin metal pipe
    • rolling pin

    Preheat oven to 180°C/350°F. Knead dough by hand one more time, then roll out thinly. Cut into long rectangles, approx. 6x5-cm / 2.3x2-in. Grease metal pipes and roll dough around them. Attach dough ends by brushing with egg yolk, then pressing dough firmly to seal. Affix metal pipes to Crunch-Roll 1.0 and bake in the oven for approx. 8 min.

  • Step 8/10

    Finely grate lime for the marinade. Mix lime juice with mineral water, sugar, vinegar, olive oil, and lime zest. If desired, add more sugar and salt.
    • lime (zest)
    • lime (juice)
    • 16⅔ ml mineral water
    • tbsp sugar
    • tsp vinegar
    • tbsp olive oil
    • salt
    • bowl
    • fine grater

    Finely grate lime for the marinade. Mix lime juice with mineral water, sugar, vinegar, olive oil, and lime zest. If desired, add more sugar and salt.

  • Step 9/10

    Just before serving, add white asparagus tips to a pot of simmering water, seasoned with salt and sugar. Add cut green asparagus after approx. 10 sec. and blanch for approx. 1 – 2 min., so that asparagus is softened but maintains a firm bite. Remove from water and drizzle some spoons of marinade on top.
    • salt
    • sugar
    • deep pan

    Just before serving, add white asparagus tips to a pot of simmering water, seasoned with salt and sugar. Add cut green asparagus after approx. 10 sec. and blanch for approx. 1 – 2 min., so that asparagus is softened but maintains a firm bite. Remove from water and drizzle some spoons of marinade on top.

  • Step 10/10

    For serving, thinly slice salmon, place 4 slices on each plate, and top with asparagus panna cotta. Transfer asparagus tips into crunch rolls and place on top. Garnish with salmon caviar and dill. Drizzle marinade over salmon. If desired, serve with chili flakes. Enjoy!
    • salmon caviar for serving
    • dill for serving
    • chili flakes for serving
    • slicing machine

    For serving, thinly slice salmon, place 4 slices on each plate, and top with asparagus panna cotta. Transfer asparagus tips into crunch rolls and place on top. Garnish with salmon caviar and dill. Drizzle marinade over salmon. If desired, serve with chili flakes. Enjoy!

  • Enjoy your meal!

    Salmon carpaccio with asparagus panna cotta

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