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Beetroot Cured Salmon
Taste of European Fusion: Salmon roses with fennel ricotta cream and shave lime infused watermelon rind
Western
Ingredients
Beetroot Cured Salmon
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Pickled Watermelon Rind
Watermelon rind, cubed
/g
100.0 g
0%
Knorr Lime Flavoured Powder 400G
/g
30.0 g
0%
Filtered Water
/g
100.0 g
0%
Ricotta Cream
Virgin Olive Oil
/g
100.0 g
0%
Ricotta Cheese
/g
100.0 g
0%
Fennel Crisp & Assembly
Fennel
/g
50.0 g
0%
/
Pickled Watermelon Rind
-
Watermelon rind, cubed 100.0 g
-
Filtered Water 100.0 g
Ricotta Cream
-
Virgin Olive Oil 100.0 g
-
Ricotta Cheese 100.0 g
Fennel Crisp & Assembly
-
Fennel 50.0 g
Preparation
-
Pickled Watermelon Rind
- Place Watermelon cube in a vaccum pack bag, arrange nicely and pour in Knorr Lime Flavored Powder dilution
- Ensure vaccum is at its highest when sealing the watermelon rind.
- Cure for 24 hours in the chiller before using.
-
Ricotta Cream
- In a bowl, whisk in ricotta with virgin olive oil.
- Set aside before use.
-
Fennel Crisp & Assembly
- Slice Fennel thinly with a mandolin.
- Fry Fennel Slices in Clean Vegetable Oil till golden brown. Remove and strain.
- In a desired vessel, place pickled watermelon rind at the bottom and topit of with a slice of beetroot cure salmon rose.
- drizzle on ricotta cream and garnish with fennel crisp.
- Serve immediately
