-Confit wild salmon: Trim the salmon of (bones, skin), then cure
it for 36 hours with (for 1kg salt, 500g sugar, 100g start ansi, 100g coriander
seed, 60g of pepper corn and 8
lemons zest) the next day, wash off the salt and dry it, now cut the salmon by
the half and vacuum it with 100g of duck fat then cook it at,
45 degrees for 1 hour, then when ready put the fillet of salmon under a
light pressure until cold dawn, then slice as show. Serve at room temperature,
panned in malt rasp.
-Pickle pumpkin rectangle: Trim the pomme kings as a triangle of 6cm on
11 cm, and tick as possible with the bottom slide flat, then vacuum them with
6g of salt and 2 dl of classic pickle lay, then slice with the small slicer
machine at 1,5 no, keep every slice between baking paper, need to be slice
every days if possible.
-Pumpkin puree: Vacuum the rest of the pumpkin (400g) left over with
(50g) butter and cook it in the ronner at 85 degrees until ready to puree, then
vacuum again and cold dawn, for service you will need to teak up the puree with
some xantan you reach the right consistency.
-Krone-dill syrup: Ready in the back fridge. Caramel deglaze with
balsamic vinegar and with infusion with krone dill, use few drop on the plate.