Street Market Chefs

Salmon mi cuit with beetroot puree

Served with lentils

Salmon mi cuit with beetroot puree

Serves: 2

Time: 30 minutes



  • 2 salmon fillets (sashimi grade)
  • 1 vanilla pod
  • 150ml light olive oil
  • 1 liquorice stick
  • 0.5g agar
  • ½ carrot
  • ½ onion
  • 1 clove garlic
  • 1 stick celery
  • 250g puy lentils
  • 250ml chicken stock
  • 20ml sherry vinegar
  • 4 beetroot, boiled until tender
  • Salt and pepper (optional)
  • Edible flowers for decoration (optional)



1. Cut the vanilla pod in half and add to the oil. Heat the olive oil and vanilla in a pan. Remove from the heat and leave to infuse.

2.  Dice the liquorice stick, then place in a pan with 125ml of water and bring to the boil. Remove from the heat.

3.  Strain the mixture through a sieve, add the agar and bring to the boil. Pass through a sieve into a shallow dish and allow to set. Once set, dice into 1cm cubes and put to one side.

4. Place the salmon in a zip lock freezer bag and add a couple of tablespoons of the vanilla oil. Squeeze all the air from the bag and seal. 

5. Heat a large pan of water to 45 degrees (use a digital thermometer), place in the bag of salmon, and reduce the heat. Pull the pan so it isn't directly over the heat and maintain the temperature for 25 minutes.

6. When cooked, take the salmon out of the bag. Remove the skin and season with salt if required.

7. While the salmon is cooking, boil the lentils in water for 15-18 minutes until tender, then drain.

8. Dice the carrot, onion, celery and garlic and sweat in a pan with a little olive oil until the onion is translucent. Add a small ladle of stock and reduce by two thirds.

9. Add the lentils and season with sherry vinegar and, if required, salt and pepper.

10. Dice the beetroot, put in a blender with a little boiling water and blend. Keep adding water until you have a smooth, thick puree.

11. Place a large spoonful of the beetroot puree on a plate and drag with a palate knife, add a spoonful of lentils, top with the salmon and season. Add the cubes of liquorice jelly around the plate and finish with the edible flowers.


Allergy advice

Contains celery. Some stock cubes contain wheat (contains gluten), mustard and/or celery; some speciality vinegars contain sulphites - always check the label.


Healthy eating tip

Look out for reduced-salt varieties of stock or make your own, instead of using cubes or granules.