By JEAN-YVES SCHILLINGER

JY'S
COLMAR | FRANCE

RAW MARINATED WILD SALMON, PICKLES & HORSERADISH • JEAN-YVES SCHILLINGER

»THE REDUX EDITION MENU 2017« The sun rises over LINCHPIN.CLUB! How come? Quite simple to be answered: For the first time, a chef from France honored our efforts with a recipe. And, moreover, one of the really great ones… Many thanks to Jean-Yves Schillinger from the restaurant JY’S in Colmar. Salutations à l’Alsace

THE RECIPE

[BY JEAN-YVES SCHILLINGER]

[4 PORTIONS]

MARINATED SALMON

400g

2 pcs

20cl

½ bunch

½ bunch

½ bunch

wild salmon

yellow lemons

olive oil

chervil

tarragon

dill [aneth]

coarse salt

HORSERADISH CREME

40cl

100g

3g

liquid cream

freshly grated horseradish

Gomme Xanthane

salt

ground pepper

PICKLES

120g

120g

10cl

25g

5g

cucumber

beetroot

white wine vinegar

sugar

coarse salt

YELLOW LEMON GEL

300g

250g

6g

sugar

pulp of lemon

yellow food colouring

Agar-Agar

FINISHING & GARNISH

100g

black bread »Pumpernickel«

Shiso sprouts [egoma, perilla]

»Guérande« sea salt

RAW MARINATED SALMON

1

Prepare the salmon the day before. While filleting, take care to remove the skin and fat parts. Then cut into 4 equal square pieces.

2

Clean and peel 2 lemons. Cut the peel into zests [required 200g].

3

Add the salmon tranches, olive oil, chervil, dill, tarragon, lemon zest and the sea salt into a plastic bag with zipper and close it. The ingredients in the plastic bag should be evenly mixed.

4

Place the bag on a bed of ice in the refrigerator for 24 hours and take care to turn it after 12 hours.

HORSERADISH CREME

1

Add the liquid cream, freshly grated horseradish, 1g salt and the Gomme Xanthane into a vacuum bag.

2

Cook in vacuum [sous-vide] at 65°C for 30 minutes [alternatively in a bain-marie]. Thereafter allow to cool for 6 hours at room temperature.

3

Strain the mixture through a sieve, then froth up like a whipped cream.

4

Season the creme if needed [pepper] and fill into a piping bag.

PICKLES

1

Cut the cucumbers and beetroot into cubes of 1cm.

2

Mix 10cl of water with white vinegar, sugar and sea salt in two separate pots and bring to a boil.

3

Add the vegetables and boil it [each for itself] for 3 minutes. Then set aside and leave to draw in the marinade for one hour and a half.

YELLOW LEMON GEL

1

Prepare a syrup with 300g of sugar and 1 liter of water.

2

Heat 25cl of this syrup to 30°C.

3

Add the pulp of lemon, Agar-Agar and a knife tip of the yellow food colouring and increase the temperature to 75 ° C for 10 minutes until it has dissolved. Mix up and pour into a pipette.

FINISHING & PLATING

1

Grate the »Pumpernickel« bread to crumbs.

2

Remove the salmon fillets from the marinade and cut into fine tranches. Arrange the fish in the center of the plates.

3

Spread curved lines of the horseradish creme  onto the plates using the piping bag.

4

Place the pickles on the plates and add some dabs of the lemon gel.

5

Garnish with shiso sprouts, »pumpernickel« bread crumbs and »Guérande« sea salt.

GOMME XANTHANE

Xanthan is a naturally occurring polysaccharide and is used as a thickening and gelling agent. It is approved for eco-food.

AGAR-AGAR

Agar is produced from the cell walls of some algae species mainly from East Asia. It is neutral in taste and is used as thickener.

SHISO

The »Perilla«, also called »Shiso«, is a plant species in the family of the Lamiaceae. Its leaves and seeds are used for spice and healing purposes. The aroma is slightly minty.

PUMPERNICKEL

This is a dark coloured whole grain bread of crushed rye, originally from Westphalian cuisine. The baking time must be at least 16 hours. The consistency is very compact, moist and a bit crumbly. Pumpernickel is extremely durable.

GUÉRANDE SEA SALT

The French commune of Guérande is located in the department of Loire-Atlantique in the region of Pays de la Loire. The salt marshes are located in a marshy landscape, which is connected to the Atlantic ocean. At high tide they always getting a regularly source of fresh seawater.

PLEASE KEEP IN MIND...

TOP CHEFS ARE ARTISTS!
Their delicious dishes are artworks, created on the basis of their skills, their creativity and their intuition. Mostly they’re using their recipes as suggestions ore helpful reminders. Some of the published recipes are unworked originals [copies] of the chefs, written in form of notes. These are the ones, that primarily are meant to be a source of inspiration for your practical experiments »at the stove« and should not be regarded as step-by-step cooking instructions.

WINE RECOMMENDATION

[BY KATHIA SCHILLINGER]

2014

RIESLING | GRAND CRU | SCHLOSSBERG
DOMAINE MARTIN SCHAETZEL by KIRRENBOURG
ALSACE | FRANCE

GRAPE VARIETY

Riesling

AOC

AOC Alsace Grand Cru Schlossberg

LOCATION

Situated against south; 230m – 400m a.s.l.

SOIL

Granite

THE REDUX EDITION MENU 2017

[LINCHPIN.CLUB FEAT. FAVE RESTAURANTS]

The completely awakended Nature has already created its exciting and eatable masterpieces. Everything is blooming, growing and prospering.

The menu presents »signature-dishes« of trendy and prestigious restaurants and their great chefs & teams – you will see, marvel and learn…

Once again, the sommeliers and wine experts of the respective restaurants provides inspiring wine recommendations for exciting »food- & wine pairings«.

A good time for everyone out there!
And what will you eat today?

LINCHPIN.CLUB

Culinary Experience...

Leave a Reply

Your email address will not be published. Required fields are marked *