Black Sea salmon recipe with pineapple

by Abbas Jahangir · March 21, 2022

February 14 Valentine’s Day; It is one of the days that is an occasion to be together in our country simultaneously with the world, to meet with our loved ones and to share common tables. One of the most elegant and satisfying ways to show your love to your loved ones for February 14 is to prepare tables that they cannot say no to. So we said what should be on the special table for today, and we got a special Black Sea salmon recipe with pineapple caviar garnish, raspberry sauce and presentation, from Chef Mehmet Yalçınkaya, who you know from the MasterChef program and who is one of the authors of Posta Newspaper, just for Posta readers.

With the concept of “Everything About Love”, Posta Newspaper writer Chief Mehmet Yalçınkaya rolled up his sleeves on February 14 for a day worth taking not only our lover, but also our mothers, children, and our dearest friends and declaring our love for them, and knowing that the way to our hearts passes in our stomachs. He gave amazing recipes.

Yalçınkaya, who wants his recipes to be on our tables for those who will celebrate this special day at home, gave a recipe that will clinch this special day with love and effort, although it is a little difficult to prepare at home. A gift for those who will celebrate Valentine’s Day at home from Mehmet Yalçınkaya, a Black Sea salmon recipe with side dishes and special raspberry sauce, which he also includes in his book “Deniz”!

BLACK SEA SALMON INGREDIENTS (4 PERSONS)

400 gr. Black Sea salmon
60 gr. cream
Three sheets of gelatin
four branches of leek
One capia pepper
Salt
Freshly ground black pepper

Pineapple Caviar

200 ml. pineapple juice
Two sheets of gelatin
250 ml. sunflower oil

Pomegranate Raspberry Sauce

175 ml. freshly squeezed pomegranate juice
125 gr. raspberry
30 gr. granulated sugar

GARNITURE

Dried Orange Powder

SPECIAL BLACK SEA SALMON MADE

Put the salmon fillet and cream in a blender.
Add salt and pepper and put it in the fridge.
Cut the leeks lengthwise and separate them from leaf to leaf.
Cook the leeks in boiling water for two minutes.
Drain and soak in ice water for one minute and pat dry.
Add gelatin to a separate bowl of ice water and let it sit until it softens.
Remove the salmon from the refrigerator, add the softened gelatin and mix.
Put it in a piping bag.
Roast the capia pepper on the stove.
Then peel off the skin and chop finely.
Open the stretch film on the counter.
Arrange the dried leek leaves by opening them lengthwise, touching each other.
Squeeze the salmon in the piping bag horizontally in the middle of the leek leaves.
Place the chopped capia pepper on it and squeeze another layer of salmon over it.
Wrap the cling film by holding the edges and compressing it airtight, roll it up and tie it at the edges.
Wrap the rolled salmon tightly in aluminum foil.
Place on a baking tray lined with baking paper and bake in the oven at 100 degrees steam setting for 25 minutes.
Leave the roll that you have taken out of the oven in ice water for three minutes, and at the end of the time, separate it from the foil and cling film and slice it.

PREPARATION OF pineapple caviar and presentation of BLACK SEA SALMON WITH SPECIAL SAUCE

Peel the pineapple and blend it in a blender.
Strain with the help of a strainer and pour the pineapple juice into a small saucepan.
Place the gelatin to soften in the ice water.
Add the softened gelatin to the pineapple juice and take it to the stove.
Take the pineapple juice that you have brought to the boiling point from the stove and wait until it comes to room temperature.
Then take it into the syringe and squeeze it drop by drop into the cold sunflower oil that comes out of the refrigerator. Sunflower
Put the oil in the refrigerator and let it sit for 10 minutes.
Take the pineapple caviar from the oil into a separate bowl with a slotted spoon and put it in the refrigerator again.

Pomegranate Raspberry Sauce: