Crispy pastry roll with salmon tartare,lime, ginger,dill and manadrin

Description

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• 120 gr. supreme of salmon.
• 2 mandarins.
• 4 gr. black sesame.
• 2 gr. grated ginger.
• 8 gr. chopped fresh dill.
• 6 gr. of finely chopped onion.
• 2 teaspoons lime juice
• 3 teaspoons virgin olive oil.
• 1 teaspoon mustard.
• 4 sheets of filo pastry, cut 5cm x 15cm.
• 1 egg yolk.
• 1 sheet of gelatin.
• Salt and black pepper.
• Citrus sorbet ,4 small balls (lemon, lime, orange or mandarin).
• Radish sprouts (optional) or rocket.

For the crunchy pastry

1. Take the sheets of filo pastry and cut, paint with egg yolk and sprinkle with black sesame.
2. Wrap around a metal tube (as a mold) and bake 3 minutes at 185 º C.
3. Let dry and carefully remove the metal tube.
4. Reserve.

For the dill jelly

1. Blend in the mixer the dill and 100.ml water, strain and warm slightly.
2. Add the gelatin sheet (previously soaked in cold water) and mix.
3. Pour into a square mold, and cool.
4. Cut the jelly into cubes of 0.5 mm, and set aside.

For the mandarin coulis

1. Blend  the mandarin segments and strain through a sieve.
2. Set aside 4 mandarin segments.
3. For the salmon tartare:
4. Chop the salmon into small cubes and mix with chopped onion, ginger, 3 gr. chopped dill, the mustard, lime juice, olive oil, salt and pepper.
5. Reserve in a pastry bag.

Assembly

1. Fill the crispy pastry rolls with salmon tartare.
2. Draw a circle of mandarin coulis on each plate.
3. Add the mandarin segments and top with crispy salmon rolls.
4. Surround with dill jelly cubes.
5. Finally, garnish with a few leaves of radish sprouts or fresh dill and citrus sorbet.

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