Ballotine of Atlantic Samon, cucumber & coconut jelly, crab aoli, citrus air, yarra valley salmon roe.

Salmon

Ingredients
 1 x 1kg side of salmon skinned & boned
 1 bunch (3 cups) continental parsley picked washed & chopped
 1 bunch (2 cups) chervil picked washer & chopped
 1 cup dill picked washed & chopped
 ½ cup finely chopped chives
 3-4 sheets of gold leaf gelatine
 1 tbsp kosher salt
 ½ tsp cayeen pepper

Method

With a sharp cooks knife split the salmon in half lengthways down the center, season on all sides with salt & cayeen pepper. Soak the sheets of gelatine in cold water until they are soft. Once gelatine is soft remove from cold water (discard the water). Place the sheets of gelatine evenly over the flat side of the thicker piece of salmon, then place the other piece of salmon on top of the gelatine, this will create a long cylinder. Lay out a large piece of cling film (larger then the salmon) and place the salmon in the center, roll the salmon tightly in the film and tie off at each end. Allow the salmon to set in the fridge for 1 hour to ensure shape in maintained.

Carefully remove the salmon from the cling film, then lay out another sheet of film (again longer then the salmon) combine all the chopped herbs & lay out evenly over the cling film (to form a large rectangle that will cover the length of the salmon).

Place the salmon in the center if the herbs & wrap tightly in the herbs & cling film, tie off at either end again.

Place a large pot of water on the stove & bring to a simmer, place the salmon in the water & weigh down with a couple of wet tea towels. Cook for approximately 25 minutes on a simmer or until the core temperature of the salmon reaches 39°C, remove from the water bath and place on a tray, refrigerate until completely cold (overnight is best).

Cucumber Jelly

Ingredients
 2 large cucumbers seeded & chopped (skin on)
 100ml mirin
 80ml rice vinegar
 ½ bunch coriander picked & washed
 4-5 leaves gelatine soaked (1 leaf per 100ml round up)
 Salt

Method

In a blender combine cucumber, mirin, rice vinegar & coriander, blend until it becomes a bright green liquid. Season with salt, pass through a paper filter (or tea towel), warm½ the liquid just enough to melt gelatine, then remove from the heat & combine both the warm & cold liquid.

Coconut Jelly

Ingredients
 1x 400ml tin coconut milk
 1 knob of ginger peeled roughly chopped
 1 chilly split (birs eye)
 ½ stick lemongrass sliced
 1 lime zest
 1 tsp fish sauce
 1 tbsp picked and washed coriander
 5 leaves of gelatine soaked
 1 kaffier lime leaf

Method

Combine all ingredients except gelatine, simmer. For 20 minutes lightly blitz with a stick blender & pass liquid through a fine strainer, then add the gelatine to the mixture allow to cool in the fridge. Grease a rectangular baking tray with non stick spray & pour in the cucumber jelly, allow to set on a flat surface, once jelly is firm add the coconut jelly to create a second layer and allow to set.

Crab Aoli

Ingredients
 100g cooked & picked crab meat
 3 egg yokes
 1 tbsp Dijon mustard
 1 tbsp white whine vinegar
 Juice of ½ a lime
 1 clove of garlic crushed to a paste
 Vegetable oil/ warm water
 Salt & ground white pepper

Method

Combine egg yokes, Dijon mustard, lime juice, white vinegar and garlic in a blender, gradually add oil while the blender is running until it becomes a thick mayonnaise.

Add a couple of tbsp of warm water & continue to add oil while blender is processing until the mixture forms a thick mayonnaise again.

Remove the contents of blender & place in a bowl add the crab meat & season with salt & white pepper.

Citrus Air

Ingredients
 10g mirin (sweet)
 215g lime juice
 275g water
 1.5g Lecithin

Method

On a stove top heat the water and lecithin & simmer for 5 minutes. Remove from the heat and add mirin & lime juice. Store in and air tight container.