Frozen air

In a previous post i have used a whipped cucumber juice for a small canape. With these whipped foams you tend to have alot left over. With the left over foam i froze it and have used it here in an amuse bouche for the restaurant.

The flavour of the frozen air is quite mild on the palate so ive marinated some cucumber in a little rice wine and sugar to strengthen the cucumber flavour. Next is creme fraiche flavoured with grapefruit zest, orange zest, lemon and lime zest, then a reduced orange juice. Next is some orange jelly pearls, then chunks of the frozen cucumber. On top of that is smoked salmon roe which has been brined in an un-oaked Chardonnay and smoked with hickory. A little candied orange zest is finished on top with a couple micro celery shoots.

Beetroot cured salmon, scallop tar tare and cracker, citrus salad

With this dish i cured the salmon with salt, sugar, beetroot, apple, horseradish and thyme leaves, for 24 hours. It is then wrapped in leek. The scallops are seasoned with lemon, olive oil and topped with a pickled apple juice. The tuille is made with scallop, egg white, butter and flour and dusted with roasted orange powder. The tubular gel is beetroot and apple and the citrus segments are marinated with olive oil and Malden sea salt. The herb is budding chives picked fresh from our herb garden. It also has some horseradish cream and marinated Cheltenam beetroot as a garnish.