Do you Guys know black garlic? This is my recent love.
Black garlic is made when heads of garlic are aged under specialized conditions of heat and humidity. Bulbs are kept in a humidity-controlled environment at temperatures that range from 60 - 77ºC for 14 to 40 days. There are no additives, preservatives, or burning of any kind. The enzymes that give fresh garlic its sharpness break down. The cloves turn black and develop a sticky date-like texture.The taste is sweet and syrupy with hints of balsamic vinegar. Thank you Paszków Farma https://www.facebook.com/paszkowfarma/ for giving me a chance to cook with this amazing and delicious product.
There will be more dishes here with black garlic so stay tuned 🙂
Makes 4 servings
- 4 filets salmon
- 4 tbsp light soy sauce
- 2 tbsp olive oil
- 3 tsp black garlic paste
- zest of 1 lime
- juice of 1/2 lime
- 1 tsp fresh ginger, grated finely
- 3 tbsp brown sugar
- salt, pepper to taste
- 1 tbsp oil
- 1 celeriac, cut in 2cm cubes
- 1 clove garlic
- 2 bay leaves
- white pepper, nutmeg to taste
- 1 cup black beluga lentil
- fresh corriander leaves, to garnish
- 40-50 dkg red cabbage, shreded finely (use mandoline)
- 1 tbsp rice vinegar
- 1 tsp sugar
- pinch of salt
- 1-2 tbsp fennel seeds
Start with pickling the cabbage. On a dry pan fry fennel seeds until brown and fragrant.
Put the shredded cabbage in a bowl. Add fennel seeds, rice vinegar, sugar and salt. Mix everything using your hands, squeezing cabbage to soften. Set aside.
Add all ingredients of a marinade to a saucepan: soy sauce, olive oil, black garlic paste, zest of 1 lime, juice of 1/2 lime, ginger, brown sugar, salt and pepper. Reduce this mixture on a slow heat so it starts to bubble. Cook it for a while until thicken a little bit. Set aside.
Put the celeriac in a pot. Add garlic, bay leaves and 1/2 tsp salt. Cover with mixture of water and milk (half water, half milk). Close the pot with a lid, and cook the celeriac until soft. Remove the bay leaves and blend everything for a smooth puree. Season with salt, white pepper, and nutmeg.
NOTE: If your cooking liquid did not evaporated enough while cooking, you can take off some of it, and add as much as you need while blending, to reach the desired consistency of your puree.
Cook beluga lentil accordingly to the instruction. Add some of the marinade and mix it through the cooked lentil.
Pat dry the salmon and season with salt and pepper.
Heat the pan with 1 tbsp of oil.
Grill the salmon skin side down until the skin is crispy. Turn and grill for a few minutes, coating it with the marinade during cooking. Marinade can burn easily so make sure to turn the salmon while grilling, so it is covered with the marinade evenly from each side. It should stay moist and still a little pink inside.
Serve the salmon wit celeriac puree, black beluga and picked cabbage.
Garnish the salmon with fresh corriander leaves and serve with lime wedges on the side.