Tomato Water Salad with Marinated Salmon, Baby Lettuce and Fresh Sprouts and Micro Greens

Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic

Serves 4

Ingredients

Tomato Water

• 70 ounces Tomatoes
• Salt (as needed)

Tomato Gelee

• ½ cup Tomato Water
• 2 grams Agar Agar

Lettuce Puree

• 3.5 ounces Lettuce Hearts
• Salt and Pepper to taste
• 2 Tablespoons Whole Milk

Marinated Salmon

• 17.5 ounces Salt
• 8.8 ounces Sugar
• 1.75 ounes Dill
• 17.5 ounces fresh Salmon
• ½ cup of Pisco

Iodized Broth

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

Vegetables (all thinly sliced through mandolin)

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

Preparation

Tomato Water and Gelee
Cut tomatoes in quarters and freeze. Once frozen, season with abundant salt and let rest in fine sieve covered in cheese cloth. Let rest for 24 hours and make sure to recover as much liquid from the tomatoes as possible.
Add all the Agar to 10% of the water collected and bring to a boil. Take off heat and add remaining water. In 4 rimmed plates, divide water equally and let sit for the tomato water to solidify.

Lettuce Puree
Boil Lettuce Hearts in abundant water with salt. Once soft, remove and put in ice bath. Once cool, set aside. In a blender, add butter and whole milk and blend on high for 5 minutes. Salt to taste.

Marinated Salmon
Mix all the ingredients except the salmon and pisco. Cover the salmon with seasoning mixture for 3 hours. Clean off excess seasoning and insert in vacuum bag, add pisco and seal.

Iodized Broth
Brunoise Shallots and poach in butter. Once well poached, add white wine and reduce till dry. Add fish stock and reduce volume by 50%.
Add cream and reduce thicket until desired thickness. Strain and cool.

Assembly

On one of the plates with the solidified tomato water, 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 puree. Sprinkle micro-greens on top.

Wine Match

Ruinart Blanc de Blancs, Brut Champagne, France

The Golf Learning Center at Casa de Campo. Image courtesy Casa de Campo