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Salmon, Leek and Soybean Powder Mosaic

At Sosa Ingredients, we believe that technique is a form of expression, and this new recipe together with Chef Javier Sánchez demonstrates it masterfully. This is the third creation in a series of six that we are developing in collaboration throughout the year, designed especially for the HORECA channel and restaurant professionals.

In this proposal, aesthetics and technical precision come together thanks to the use of the mosaic technique. This method consists of arranging small solid elements (such as vegetables, meats or fruits) in an orderly (such as vegetables, meats or fruits) to form a visually harmonious, almost pictorial structure. It is a technique that requires precision in cutting, chromatic balance and a deep knowledge of the ingredients, both in taste and texture.

Cold agglutinates

To achieve a solid structure without sacrificing the freshness and definition of the ingredients, we have used Gelbinder, a texturizer that acts as a cold binder. This ingredient allows the components of the mosaic to bind together without crumbling, maintaining its shape even during cooking or handling processes.

The mosaic is accompanied by a citrus gel made with Gracila Gel, providing a fresh and bright note that balances the composition with acidity and a smooth texture, without losing definition on the plate.

Salmon, Leek and Soybean Powder Mosaic

The Salmon Mosaic is a recipe by Javier Sánchez, calculated for 10 servings.

Ingredients

Salmon Mosaic
- 300g -
  Smoked salmon loin
- 50g -
  Soy sauce
- 200g -
  Water
- 60g -
  Honey
- 2g -
  Ginger powder
- 500g -
  Leek green
- 50g - Gelbinder
Citrus gel
- 200g -
  Strained orange juice
- 100g -
  Strained lemon juice
- 50g -
  Strained lime juice
- 100g -
  Water
- 50g -
  Sugar
- 10g - Gracila Gel

Prepared by

Salmon mosaic
1. Burn the leek greens in the oven at 180 degrees until black, let cool and grind to a powder.
2. Mix the leek powder with the Gelbinder and set aside.
3. Cut the salmon loin into irregular strips about 1 cm thick.
4. Prepare the mixture of soy, honey, ginger and water.
5. Dredge the salmon pieces in the leek powder and Gelbinder mixture and dip in the soy bath and place the pieces on plastic wrap.
6. Roll up on itself forming a pressed roll.
7. Prick to remove air bubbles from inside.
8. Let the mosaic stand in the refrigerator for at least 1 hour for the Gelbinder to act.
9. Cut slices one centimeter thick.
10. Transfer to the desired dish.
Citrus gel
1. Mix all the liquids together with the sugar.
2. Incorporate the Gracila Gel with rods until integrated.
3. Bring to a boil and place in a bowl.
4. Let it cool until it gels.
5. Process with the help of a food processor until a firm gel texture is obtained and reserve in a cooking bottle.
Final presentation:
1. You can decorate with: salmon roe, dill, cooked peas, and/or edible flowers.