tomato water salad with marinated salmon

Recipe by Anthony Masa, Executive Chef at Casa de Campo, la Romana, Dominican Republic, 2015 

​Serves: 4

Ingredients

Tomato Water

• 70 ounces Tomatoes
  
• Salt (abundant)

Tomato Gelee

• ½ cup Tomato Water
• 2 grams Agar

Lettuce Purée

• 3½ ounces Lettuce Hearts
  
• 2 Tablespoons Whole Milk
  
• 1 teaspoon Butter
  
• Salt and Pepper (to taste)

Marinated Salmon

• 17½ ounces Salt
  
• 8.8 ounces Sugar
  
• 1¾ ounces Dill
  
• 17½ ounces Salmon
  
• ½ cup Pisco

Iodized Broth

• 1¾ ounces Shallots
• 1¾ ounces Butter
• ½ cup White Wine
• 1 cup Fish Stock
• ½ cup Cream

Garnish

• Avocado
• Broccoli Hearts
• Cauliflower Hearts
• Tomato Hearts
• Peas
• Micro-Greens

Preparation

Tomato Water and Gelee
Cut the tomatoes in quarters, then freeze. Once frozen, season with salt and rest in a fine sieve covered in cheesecloth. Chef Note: Let rest for 24 hours, and recover as much liquid from the tomatoes as possible. Add the agar to 10% of the collected water and boil. Take off the heat and add the remaining water. In 4 rimmed plates, divide the water equally and let the tomato water sit for solidification.

Lettuce Purée
Boil the lettuce hearts in abundant water with the salt. Once soft, remove the lettuce hearts and put them in an ice bath. Once cool, set aside. Add the butter and whole milk in a blender, then blend on high for 5 minutes. Salt to taste.

Marinated Salmon
Mix all the ingredients except the salmon and pisco. Cover the salmon with a seasoning mixture for 3 hours. Clean off excess seasoning, then place it in a vacuum bag. Add the pisco and seal.

Iodized Broth
Brunoise the shallots and poach in the butter. Once well poached, add the white wine and reduce until dry. Add the fish stock and reduce by 50%. Add cream and reduce thicket until desired thickness—strain and cool.

Garnish
Thinly slice all the vegetables through a mandolin.

Assembly

On a serving plate, add 3 sashimi-style slices of the marinated salmon in the center of the plate. Around the salmon, distribute thinly sliced vegetables and dots of the lettuce purée. Sprinkle micro-greens on top.

Wine Match

Ruinart Blanc de Blancs, Brut Champagne, France

The par 4, 12th hole at the Links Course. Image courtesy Casa de Campo