„Glen Douglas“ Salmon / Rhubarb / Peanut / Curry „Maharadja“

Recipe recommendation by star chef Robert Hauptvogel

Michelin-starred Robert Hauptvogel is chef-de-cuisine at JUWEL restaurant in the Hotel “bei Schumann” in Schirgiswalde – Kirschau.
Michelin star chef Robert Hauptvogel uses Royal Caviar in his kitchen

“Royal Caviar has been a staple component in our menus for many years. This Caviar continually impresses us and our guests with its consistent high quality and flavour.”

Star chef Robert Hauptvogel

Ingredients for 4 people:

Caviar

Salmon

  • 300g fresh salmon loin without skin
  • 40 ml olive oil

Rhubarb segments

  • 400g rhubarb
  • 200 ml rhubarb juice
  • 2 g fleur de sel
  • 1 g curry “Maharadja” by Ingo Holland
  • 1 kaffir lime leaf
  • 2 stalks of lemongrass

Rhubarb gel

  • 160 ml rhubarb juice
  • aged balsamic vinegar
  • 1,5g agar
  • 1/4 leaf gelatine
  • sea salt
Peanut sauce

  • 100 g peanut paste
  • 100 ml fish stock
  • 2g curry “Maharadja”
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • Salt
  • Cayenne pepper

Roasted peanuts

  • 30g peanuts shelled and unsalted
  • Curry “Maharadja”
  • Sea salt
  • 1 kaffir lime leaf

Peanut emulsion

  • 1 egg (boiled for 2min)
  • 100 g peanut paste
  • 100 ml peanut oil
  • 1 lime
  • Sea salt

 

Preparation

Salmon

Cut the salmon into 4 equal slices and vacuum-cook with the olive oil at 42°C for 12 minutes, drain and season slightly with sea salt.

Rhubarb segments

Peel the rhubarb and cut into 12 sticks 0.3 cm x 5 cm long. Chop the lime leaf and lemongrass. Boil up the rhubarb juice with the sticks and spices, then turn the pan onto ice to chill.

Rhubarb gel

Season the rhubarb juice with aged balsamic vinegar and sea salt and bring to the boil with the agar, stir in the soaked gelatine, leave to cool and then purée finely.

Peanut sauce

Mix all ingredients together and season with salt and cayenne pepper.

Roasted peanuts

Roast the peanuts in a pan with a little oil until golden brown, then drain on kitchen roll and, while still warm, place in a sealable tin with the lime leaf, sea salt and curry powder, seal and leave to infuse for a while.

Peanut emulsion

Mix the paste and oil together, beat with the egg to make a mayonnaise, season with salt and lime juice.

Royal Premium Caviar

Once all the components are ready, serve them together with 12.5g of Royal Premium Caviar.