Salmon en Gelée With Coconut Risotto

Name: Salmon en Gelée With Coconut Risotto
Total time: 1 h 15 min
Yield: 6 appetizer servings
Cuisine: french
Ingredients: 1 1/2 pounds center-cut salmon fillet; Salt; 3/4 cup plus 1 tablespoon olive oil; 1 tablespoon green cardamom pods, crushed (see note); 1 tablespoon pink peppercorns, crushed; 1 1/2 teaspoons herbes de Provence; 1 teaspoon dried thyme; 1 tablespoon lemon juice; 4 packets (1 ounce) powdered gelatin; 2 1/4 cups Champagne; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 tablespoon Ricard or Pernod; 1 teaspoon lemon juice; 1 teaspoon minced flat-leaf parsley, chives, chervil and tarragon; 3 cups milk; 1 cup coconut milk; 1/4 cup minced shallots; 1 tablespoon olive oil; 1 cup Arborio rice; Salt and white pepper to taste; 2/3 cup diced avocado; 1/2 cup diced pineapple; 1/3 cup diced mango

Recipe from Hiramatsu

Adapted by Jonathan Reynolds

Total Time: 1 hour 15 minutes, plus overnight refrigeration
Rating: 3(6)
Comments: Read comments

Featured in: FOOD; Redbaiting

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Ingredients

Yield:6 appetizer servings

1½pounds center-cut salmon fillet
Salt
¾cup plus 1 tablespoon olive oil
1tablespoon green cardamom pods, crushed (see note)
1tablespoon pink peppercorns, crushed
1½teaspoons herbes de Provence
1teaspoon dried thyme
1tablespoon lemon juice

For the Gelée

4packets (1 ounce) powdered gelatin
2¼cups Champagne
1tablespoon sugar
1½teaspoons salt
1tablespoon Ricard or Pernod
1teaspoon lemon juice
1teaspoon minced flat-leaf parsley, chives, chervil and tarragon

For the Risotto

3cups milk
1cup coconut milk
¼cup minced shallots
1tablespoon olive oil
1cup Arborio rice
Salt and white pepper to taste
⅔cup diced avocado
½cup diced pineapple
⅓cup diced mango

Ingredient Substitution Guide

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Preparation

Step 1
Remove skin and slice the salmon lengthwise. Salt and saute in 1 tablespoon oil in a nonstick skillet, 1 minute per side. Set aside.
Step 2
Combine the remaining oil, cardamom, peppercorns, herbes de Provence, thyme and lemon juice in a zip-lock bag, add salmon and refrigerate overnight.
Step 3
The next day, stir gelatin into half a cup of cold water and set aside. Heat the Champagne and dissolve sugar and salt in it. Remove from heat and stir in the gelatin, liqueur, lemon juice and herbs. Stir in 1¾ cups water.
Step 4
Pour ½ inch of the gelee mixture into a deep glass loaf pan. Set the pan in an ice bath. When gelee is set, top with a piece of the salmon, then pour in enough gelee to cover it by another ½ inch. Let set, then repeat with second piece of salmon. Pour enough gelée (if it has solidified, warm it) to cover salmon by ½ inch. Refrigerate at least 4 hours, or up to 1 day.
Step 5
About 15 minutes before serving, warm milk and coconut milk. Saute shallots in oil until soft. Stir in the rice, then a ladle of the milk mixture. Stir until almost all the liquid is absorbed. Repeat until the rice is creamy and al dente. (You may have liquid left.) Season with salt and pepper. Remove from heat and fold in avocado and fruit.
Step 6
Unmold salmon by dipping the bottom of the loaf pan briefly in warm water and inverting it onto a platter. Slice the ''loaf'' with a serrated knife and place a slice on each serving plate. Serve with a mound of warm risotto.