Fresh herb socca, salmon confit with parmesan foam

Preparation time: 60 min

Preheat your Thermocirculateur at 104 °F

• Preparation

  Chop the coriander.

  Finely chop the chives.

  Keep a few of the fresh herbs whole for decorating the finished plate.

  If desired, remove the skin from the salmon.

• Salmon, Brine and cooking

  Combine all of the ingredients, then place the brine in the fridge until it reaches 5°C, then place the salmon in the brine and let it rest submerged for 45 mins.

  Remove the salmon from the brine and towel dry it lightly, then place the salmon in a vacuum bag and sous-vide it.

  Place the salmon in a water bath at 40°C (Use a thermal immersion circulator) for 40-45 minutes.

  Remove the salmon from the water bath and place it in an ice bath to stop the cooking process.

• Socca dough

  In a mixing bowl, place the sieved chickpea flour, then create a well in the center.

  Gradually add the water in the center of the well while continuously stirring with your fingers.

  Once the water is fully incorporated add the olive oil.  Let the mix rest in the fridge for at least one hour.

  Next, remove from fridge and add the chopped herbs.  In a frying pan on medium-low heat, place your heat proof circle molds.

  Pour the Socca mix into the molds to reach roughly 0.5cm in thickness and cook well on this side.  Remove the circle molds and flip the Socca to finish cooking them. 

• Parmesan foam

  First technique: Place all of the ingredients in a blender and blend until well combined.  Transfer the liquid to a vacuum bag and place it sous-vide.  With the help of a thermal immersion circulator, cook this preparation for roughly 30 minutes at 64°C.  Remove the bag and pass the liquid through a fine mesh sieve.  Finally, pour the liquid into a siphon and add maximum 2 canisters of compressed gas.  You can keep warm in a water bath or serve at room temperature.

  Second technique:  Place all of the ingredients in a blender and blend until well combined.  Transfer the liquid to a saucepan, then gently heat on low, while continuously stirring, until the mixture reaches a temperature of 64°C.  Pass the liquid through a fine mesh sieve.  Finally, pour the liquid into a siphon and add maximum 2 canisters of compressed gas.  You can keep warm in a water bath or serve at room temperature.

• Plating

  Place the Socca in the center of your plate.  Place a few nice pieces of salmon ontop and garnish with a nice scoop of parmesan foam.  Decorate with fresh herbs and a turn or two of freshly cracked pepper.