World Gourmet Summit 2004 - Culinary Masterclass

Marinated Salmon With Coriander Sherbet

	Serves 4
	INGREDIENTS
50g ½ dl ¾ dl 3 tsp ½ 1 tsp ½ dl	Vinegar Marinade sugar vinegar water oyster sauce chilli; seeded and sliced crushed coriander seeds Teriyaki sauce Cucumber; thinly sliced
	Coriander Sherbert
1 bunch 200g 5 dl 50g	coriander; cleaned sugar water glucose

400g 50g	fresh salmon fillet; thinly sliced lardo (pork back fat); thinly sliced Coriander leaves

Method:
1.	For the Vinegar Marinade: Bring the sugar, vinegar, water, oyster sauce, chilli, crushed coriander seeds and Teriyaki sauce to a boil in a pot. Then set aside and allow it to cool. Marinate the cucumber slices in the vinegar marinade for 5 minutes.
2.	For the Coriander Sherbet: Blend the coriander, sugar, water and glucose together in a food processor until smooth. Transfer to an ice cream machine to freeze.

To Serve:
Arrange the fresh salmon slices in a square shape on a serving dish. Top with the marinated cucumber slices, then with a thin slice of lardo. Spoon a quenelle coriander sherbet over the fresh salmon, marinated cucumber and lardo and garnish with a coriander leaf.