Name: Salmon with Herb Pesto, Cured Tomato, and Condensed Beetroot
Cook time: 120 min
Total time: 120 min
Yield: 12 servings
Cuisine: Modern Fusion
Ingredients: 2.25 lb Salmon (Clean & cut into 3 oz portion size (4 x 1.25 inch)); Salt & pepper (to taste); 2 oz Olive oil (for sealing fish); 4 oz Pesto (for Herb Pesto); 0.5 oz Parmesan cheese (grated); 0.5 oz Fresh Spinach; 0.2 oz Panko bread crumb; 1 tsp Lemon Juice; 0.5 oz Celery heart leaves; 0.5 tsp Soya sauce; 0.5 oz Capers; 20 oz Beetroot puree (Boil & puree); 10 oz Glucose; 5 oz Mash potato powder; 1 Egg White; 6 oz Heavy cream (for Almond Cream); 1 oz Almonds; 1 oz Olive oil (for Almond Cream); Salt & pepper (to taste); 1 oz White wine (for Almond Cream); 0.5 ea Lemon Grass; 0.5 ea Lemon Leaves; 0.5 ea Bay leaf; 0.5 ea Lime zest; 0.5 ea Lemon Zest; 5 oz Mushroom (for Mushroom Dust); 1 oz Olive oil (for Mushroom Dust); 1 oz White wine (for Mushroom Dust); 3 ea Carrots; 1 oz Butter

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Salmon with Herb Pesto, Cured Tomato, and Condensed Beetroot — Formulation & Method | CuliNect