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salmon-Tostada

Salmon Tostada with Mango Yolk

12 servings

Richard Blais; Event - Newport Beach Food & Wine 2019

For the Salmon Toast:
• 40 oz. sushi grade salmon filet
• 1 1/2 qt. avocado mash
• 1 qt. Pico de Gallo
• 1 pt. Radish, small dice
• 1/2 cup Jalapeno, minced
• 12 ea. 5-7 inch tostadas
• 12 ea. Mango yolk
• Picked cilantro leaves or micro cilantro to taste
• Extra virgin olive oil to taste
• Salt to taste
Method for the Salmon Toast:
1. Remove any skin or waste from salmon filet and discard.
2. Cut salmon into a small dice.
3. Add diced salmon to a mixing bowl and mix with a splash of olive oil and a pinch of salt until evenly coated.
4. Cover presentation side of the tostada with an even coat of the avocado mash that goes from edge to edge.
5. Add the pico de gallo and diced radish to the salmon, gently stir to combine.
6. Spoon the salmon mixture evenly on top of the avocado mash.
7. Sprinkle the minced jalapeno over the top of the mixture.
8. Create a small well in the middle of the salmon with the back of a spoon and gently place a mango yolk into the well.
9. Garnish with cilantro leaves placed sporadically over the top of the dish.
For the Mango Yolk:
• Mango mixture:
         200ml The Perfect Purée Mango Puree, thawed
         5g calcium lactate
• Sodium alginate mixture:
         1L distilled water
         5g sodium alginate
Method for the Mango Yolk:
1. Combine distilled water with sodium alginate in a flat-bottomed container.
2. Using the immersion blender mix to combine until incorporated and no lumps are floating on the surface, about 5-7 minutes.
3. Cover with plastic wrap and allow it to rest in the fridge overnight, as we want all the air bubbles created during blending to escape before forming the spheres.
4. In a small container, combine calcium lactate with mango puree and whisk until fully incorporated. Set aside for 20 minutes.
5. Set aside two small mixing bowls filled with water for rinsing the spheres.
6. Remove the sodium alginate solution from the fridge and allow it to come to room temperature.
7. Take a 15ml measuring spoon and fill it to the brim with the mango mixture and slowly submerge it into the sodium alginate bath.
8. Keep it in the solution for 3 minutes rotating carefully using a small slotted spoon so it “cooks” evenly (You can do multiple spheres at the same time, but make sure they don’t touch each other while in the solution as they will stick together).
9. After 3 minutes, carefully remove the spheres using a slotted spoon and place them in the mixing bowl filled with water to rinse the excess sodium alginate.
10. Then put in second water bath to make sure you got rid of it all.
11. Serve immediately, or store yolks in mango juice for up to 8 hours.
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