©Adrián_Quetglas/2018/CV-CNF

Adventures in the extrasensory

Salmon Tartare with seaweed and avocado mousse by Adrián Quetglas

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©Adrián Quetglas
Born in Argentina and flitting between homes in Moscow and Majorca, Adrián Quetglas is a roving chef with a Midas touch. Discover the secrets of this fresh, fragrant recipe - a joyous addition to any summer menu!

Ingredients

Salmon
Salmon fillet: 100g
Kimchee sauce: 10ml
Soy sauce: 3ml
Salt & pepper
Chives: 2g
Fresh chopped coriander: 1g
Oil: 7ml
Lemon juice or lime juice: 2ml

 

Avocado mousse
Avocado: 400g
Wasabi: 6g
Fresh cream: 250ml
Lemon juice: 30ml
Salt: 2g
Pepper: 2g
Milk: 300ml

 

Marinated vegetables
Pomegranate juice: 2l
Cider vinegar: 50ml
Beetroot juice: 100ml
Salt and pepper
Cucumber: 200g
Pear: 200g
Radish: 200g

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©agence_Anaka/Hugues_Frank/2018/CV-CNF
1

Salmon

Pop the salmon in the freezer for 4-5 hours before chopping into 0.5cm cubes.

When ready to prepare, transfer to the fridge and allow to defrost for 20-30mins.

Once defrosted, add the salt, pepper, soy sauce, Kimchee sauce, lemon juice and coriander.

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©agence_Anaka/Hugues_Frank/2018/CV-CNF
2

Avocado mousse

Mix all the ingredients in a blender to achieve a smooth consistency.

 

 

 

 

 

adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; tartare-de-saumon ; tartare ; tartare-saumon-avocat ; recette ; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve-exclusive-rose-nicolas-feuillatte ; anaka ; agence-anaka ; adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; salmon tartar ; tartare ; salmon tartar with avocado; cooking receipe; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; rose-brut-nicolas-feuillatte
©agence_Anaka/Hugues_Frank/2018/CV-CNF
3

Marinated vegetables

For the marinade, heat the pomegranate juice until the liquid is reduced to just 1 litre. Next, add the vinegar, beetroot juice, salt and pepper and leave to cool.

Meanwhile, chop the vegetables into cubes, add the marinade and transfer to a sealed container. The mixture now needs to marinate for 8 hours in the fridge. Once ready, remove from the fridge, drain and discard the marinade. The vegetables are now ready to serve.

 

Top tip from the chef

The marinated vegetables can be prepared in advance the day before.

adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; tartare-de-saumon ; tartare ; tartare-saumon-avocat ; recette ; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve-exclusive-rose-nicolas-feuillatte ; anaka ; agence-anaka ; adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; salmon tartar ; tartare ; salmon tartar with avocado; cooking receipe; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; rose-brut-nicolas-feuillatte ; anaka ; agence-anaka
©agence_Anaka/Hugues_Frank/2018/CV-CNF
4

Serve “millefeuille style”

Using a chef’s presentation ring placed in the centre of a plate, stack a base layer of salmon tartare, add 20g vegetables, pressing down firmly, a thin layer of Chuka Wakame seaweed, and finally, top with 35ml of avocado mousse.

adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; tartare-de-saumon ; tartare ; tartare-saumon-avocat ; recette ; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; reserve-exclusive-rose-nicolas-feuillatte ; anaka ; agence-anaka ; adrian-quetglas ; restaurant-adrian-quetglas ; aq-kitchen ; salmon tartar ; tartare ; salmon tartar with avocado; cooking receipe; palma ; moscou ; chef ; champagne ; ode ; nicolas-feuillatte ; ode-nicolas-feuillatte ; champagne-nicolas-feuillatte ; rose-brut-nicolas-feuillatte
©agence_Anaka/Hugues_Frank/2018/CV-CNF

Top tip form the chef

While 35ml of mousse should be ample to accompany this dish, it’s best to make 600ml to achieve the correct consistency, and have some left over to serve with other tartare dishes, with salads or fish.

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RÉSERVE EXCLUSIVE ROSÉ

Food and wine pairing Cuvée Rosé Brut

A partnership that plays on the contrast between the delicately spiced, seafood flavours of the tartare, with the fresh, subtle perfumes of the rosé Champagne, its delicious aromas redolent of a basket of red berry fruits, bringing surprising energy and dimension to the dish.

Discover cuvée Rosé Brut

Restaurant Adrián Quetglas, Paseo Mallorca, 20 – 07012 Palma (Espagne). AQ kitchen, Moscow Bolshaya Gruzinskaya 69 – Moscou (Russie). www.adrianquetglas.com

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