I. Ingredients
- Main Components 200g salmon fillet (skinless) 30g white miso paste 100ml heavy cream (≥30% fat) 50g granulated sugar 10ml lemon juice 20ml water
- Flavor Layers 2g sea salt 5g toasted black sesame seeds Edible gold leaf (for garnish)
- Foam Base 3g gelatin sheet (or 1g agar-agar powder)
II. Tools
- Essential Tools： Cream Buffet cream whipper (500ml) 、Cream Buffet nitrous oxide charger (640g)
- Additional Tools ：Culinary torch (for searing) 、Non-stick skillet Digital thermometer
III. Steps
1. Miso Caramel Sauce
① Melt sugar in a skillet over low heat until amber-colored. Do not stir; gently swirl the pan for even caramelization. ② Quickly add water and lemon juice (to prevent crystallization), then whisk in miso paste until smooth. ③ Remove from heat, stir in heavy cream, and strain. Cool to 45°C.
2. Salmon Preparation
① Pat salmon dry with paper towels, season with sea salt, and rest for 10 minutes. ② Sear skin-side down in a hot skillet for 1 minute, then flip to sear the other side for 30 seconds. ③ Use a culinary torch to char the surface for visual texture.
3. Nitro Foam Assembly
① Mix cooled caramel-miso sauce with bloomed gelatin (soaked in cold water for 5 minutes). ② Transfer to the cream whipper (fill 2/3 full). Charge with N₂O and shake 10 times. ③ Refrigerate the whipper for 1 hour to stabilize.
4. Plating
① Dispense nitro foam onto a plate using a wave-like motion with an offset spatula. ② Slice salmon diagonally and place over the foam. Garnish with sesame seeds, gold leaf, and a drizzle of reserved sauce. ③ Serve with charred asparagus or pickled shiso leaves.
IV. Culinary Innovation
- Flavor Contrast:
- Umami-rich miso balances caramel’s bitterness, mimicking molecular gastronomy’s deconstruction principles.
- Nitro foam lightens the dense sauce into an airy texture.
- Technical Fusion:
- Combines traditional searing with modernist foaming (à la “East-meets-West” innovation).
- Gelatin stabilizes bubbles against collapse (reference: hydrocolloid applications in gastronomy).
- Presentation:
- Foam waves mirror salmon’s charred texture; gold leaf adds a luxurious touch (inspired by haute cuisine plating).
V. Creative Adaptations
- Vegetarian Version: Replace salmon with grilled king oyster mushrooms. Use soy milk + sansho pepper foam.
- Cocktail Pairing: Blend leftover caramel sauce with whiskey and bitters, then charge in the whipper for a “Molecular Whiskey Sour” foam.
- Kid-Friendly: Substitute foam with honey yogurt. Serve with cod nuggets and colorful cereal sprinkles.
VI. Science Notes
- Caramel Control: Lemon juice’s citric acid inhibits sugar crystallization for smoother sauce.
- Foam Physics: N₂O dissolves under pressure, forming <0.1mm bubbles upon release. Gelatin creates a collagen network to trap bubbles.
Note: Best enjoyed with chilled sake or matcha. Consume foam within 10 minutes for optimal texture.