Quartet of salmon
=================

With an oven and a single flame, this foursome can be cooked in 
30 minutes. It is suggested to follow the order of the recipe
to make best use of the time.

Preparation:
------------
Scale the salmon as needed.

For the oil-poached salmon:
---------------------------

Equipment:

Kettle
Cold water
Pan to hold water, 55°C
Freezer bag
Digital Thermometer
Bag clip to close the freezer bag
Chopping board
Knives for cutting/scaling as appropriate
Sharp object (corn cob holder) for puncturing salmon

Ingredients:

100gr salmon fillet
Olive oil for poaching
Herbs such as: 2 cloves garlic, bay leaf, oregano
Lapsang tea, if a smoky flavour is desired
Balsamic vinegar?

Method:

Puncture the salmon.
Combine all ingredients in the freezer bag and gently massage to mix.
Close the bag with the clip such that no air bubbles are in there.
Bring the water to no more than 55°C (using boiling water and cooling
it down to 55°C with cold water is fastest). 
Place the bag in the water.

  -- 5 minute mark --

Leave to poach in the water for 15-20 minutes, always keeping the 
temperature in the 50-55°C range. 

Remove and discard the seasoning mix.

For the Salmon soufflée:
------------------------

Equipment:

Knife
Handheld blender
Mug (big enough to fit blender)
Teaspoon
Tablespoon
Ramekin
Convection oven
Foil (optional)
2 small containers to hold spit egg

Ingredients:

100 gr salmon fillet
1/2 eggwhite
1/2 tsp mustard
1 tbsp honey
1/2 tsp bicarbonate of soda
Dill, either fresh chopped or 1 tsp dried
juice of 1/2 lemon (+zest?)
Pepper, salt to season

Method:

Combine ingredients and blitz into a liquid paste with a handheld blender.
Line ramekins with (buttered) foil (unless later on you serve the soufflé
in the ramekin). 
Fill up the ramekin 1/2 full and place in a preheated oven 200°C.

      -- 10 minute mark --

Leave to bake for 10-15 minutes, until golden and puffed up well 
over the edges of the ramekin.

For the foil-cooked salmon curry
--------------------------------

Equipment:

tablespoon
Knife
2 bowls
Tin foil
Convection oven
Kitchen paper

Ingredients:

100gr salmon
2 tbsp sweet soy sauce
1 clove garlic
1 tsp kashmiri garam masala
pinch star anise powder
1 tbsp grated coconut cream
1 tbsp lemon juice
2 tbsp sunfl. oil

Method:

Cut the salmon in chunks to help it absorb flavours/cook faster,
then rub the marinade onto the salmon, close the foil so that it's
a bag containing salmon+spices. Place in a 200°C oven.

  -- 15 minute mark --

Leave to bake for 8-10 minutes. Take out of the oven. Open the foil, 
Optional: Pour the marinade in a pan and reduce it down to a sauce. 
Serve the sauce with the salmon.

For the honey/mustard dill sauce:
---------------------------------

Equipment:

Handheld blender
Clean mug/ramekin large enough to fit blender
Tablespoon
Knife
Teaspoon

Ingredients:

1 tbsp honey
small-chopped dill
lemon juice
1/2 tsp mustard

Method:

Blend together with a handheld blender. Transfer to a small bowl.

         -- 20 minute mark --

For the salmon skin crackling:
------------------------------

Equipment:

- Cutting board
- Pan for frying
- Filet knife
- Digital thermometer
- Kitchen paper

Ingredients:

- 1 descaled salmon skin, fat trimmed
- flour, salt
- sunflower oil to fry

Method:

Heat sunflower oil (or olive oil) to 180°C.
Thoroughly pat dry the salmon skin with kitchen paper to remove any 
excess moisture. Apply a good amount of pressure while doing this.
Repeat with a dry sheet of kitchen paper.
Liberally coat in flour on both sides, season with 
salt and shake off the excess of flour.

Deep-fry the skin in the hot oil, keeping it from curling up. 
When thoroughly browned, remove from oil, then lightly season 
with salt again.

           -- 25-27 minute mark --

To serve:
---------

Equipment:
Digital timer
Large plate

At 27 minutes it's time to plate up.

The dishes are arranged in order of flavour strength and should be
eaten from delicate to strong.

Place the soufflé in the middle of a large plate.
Place the salmon curry and oil-poached salmon on opposing sides of the
soufflé. Top the curry with a salmon crisp. Top the poached salmon with 
a fresh reserved branch of dill (if used) and/or black pepper, e.g. poppy seeds?

Tips:
-----
- Try drizzling the oil-poached salmon with a balsamic reduction.
- Instead of making a honey/mustard/dill sauce, try whipping up 
a mayonnaise (with reduction, if desired) with the egg yolk for 
the oil-poached salmon.

Extra equipment:

2 or 3 bowls, blender cup, small knife, extra spoons