26 Aug 2020
Local time
11:27 PM
Salmon & Turmeric Timbale
Serves 2-4 | Preparation & cooking time 1 hour 15 minutes

This bain-marie cooked dish is a timbale (flipped over on a plate) or an oven-baked risotto (poured on a plate or eaten straight from the oven dish). You can modify the texture by changing the amount of egg whites and heavy cream and adjusting the cooking time. I used three egg whites and 350 ml/g of heavy cream and cooked the dish for ~55 min for soft timbales.
1 green chili, deseeded
1 shallot
10-12 sage leaves
3-4 cloves of garlic
zest of 1 lime
1 turmeric root (~2 teaspoons of grated turmeric)
150 ml (~120 g) Arborio/risotto rice
1 tablespoon of ev olive oil
10 g (~10 ml) butter
200 ml (200 g) water
0,5 teaspoon black pepper
~0,5 teaspoon salt
300 g smoked salmon (~400-500 ml)
3-4 egg whites
350-400 ml (350-400 g) heavy cream/double cream
~1500-2000 g/ml boiling water for bain-marie (water bed for oven)
Sage leaves and lime slices for garnish

Set the oven to ~160°C (fan 135-140°C) and put the kettle on/boil ~1500-2000 ml of water. Place two small, high- edged oven dishes on top of a larger dish with edges. My smaller dishes were 13 x 17 cm, height 5 cm and the larger dish was 27 x 38 cm, height 4.5 cm.

Cut up the smoked salmon into small pieces by hand. Mince the chili, shallot, sage leaves and garlic. Peel the lime thinly with a knife and mince the zest. Grate the turmeric. Fry the chili, shallot, sage leaves, garlic, lime zest, turmeric, rice, salt and pepper in olive oil-butter mix for a couple of minutes on medium-high heat. Add 200 ml of water and cook until the water has absorbed/evaporated. Set aside.

Whisk the egg whites lightly and mix them with the cream. Add the other ingredients (fried rice mix and salmon) and mix well. Check the salt. Fill the small oven dishes evenly. Cut two pieces of parchment/baking paper, grease their inner side and cover the smaller dishes. Place the dishes in the lower part of the oven. Pour the boiling water carefully into the larger oven dish so that it reaches the upper half of the smaller dishes (bain-marie). Cook for 50-60 minutes and remove carefully from the oven with protective gloves or kitchen towels. Serve straight from the oven dish or roll over a knife along the edges and flip carefully on a plate. Garnish with sage leaves and lime.



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