Teriyaki salmon, pickled cucumber, beetroots, wasabi

Method

For the teriyaki boil all the ingredients together and place on the side allowing to cool. Once cool pass. Reserve

Portion the salmon down in 60g portion then vac pac with the teriyaki for a minimal of 4 hours.

For the pickled cucumber peel the cucumber all the way down to the seeds. Using an apple corer take the center of the cucumber out. Blitz all the cucumber skin and trim with the water, white balsamic and dill. Pass of and vac the ribbons of cucumber with the juice for 10 minutes. Drain off the ribbons and reserve for service. With the remaining liquor thicken with ultra tex to a gel and reserve for service

For the avocado puree, peel and de seed the avocado blitz with the grated wasabi and lemon juice. Reserve for service

For the beetroots simmer until soft while warm peel the beetroot and dressing with olive oil, sherry vinegar, salt and sugar.

For the fermented mooli salt with 4% salt for 3 weeks before use then slice down very thin raw and reserve for service.

For the service:

Cook the salmon in the teriyaki in the water bath for 10 minutes at 42 degrees.

While the salmon cooks place the mooli in the middle of the plate for the salmon to sit on. Place 5 beetroot quarters on the plate and then lay the cucumber ribbons on the plate naturally.

Blowtorch the cucumber seeds and place 3 on each plate. With the cucumber gel fill in some of the gaps with different sized blobs. Repeat with the avocado puree but not as much as it is spicy.

Once the salmon is cooked blowtorch the outside while reducing the teriyaki. Glaze the piece of salmon with the reduced teriyaki and then drizzle some over the plate and serve