Recipe by Anthony Masas, Executive Chef at Casa de Campo, La Romana, Dominican Republic
Vegetables (all thinly sliced through mandolin)
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.
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.
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.
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.
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.
Ruinart Blanc de Blancs, Brut Champagne, France
The Golf Learning Center at Casa de Campo. Image courtesy Casa de Campo