Recipe

Strawberry reduction

1. Puree strawberries and water in blender until smooth.
2. Place in small non-reactive saucepan over low heat and cook to reduce in volume by 50% & set aside.

Tarragon spheres

1. Puree tarragon in a blender with ½ cup distilled water until completely smooth.
2. Add the sodium alginate and blend until smooth.
3. Dissolve calcium chloride into 1 cup of distilled water.
4. Using a teaspoon drop the tarragon solution, one drop at a time into the calcium chloride until you have at least 40 good, large pea shaped spheres.
5. Remove spheres with a slotted spoon. Immerse them in remaining distilled water and set aside.

Citrus saffron anglaise

1. Combine eggs, tomatoes and saffron in blender - blend until smooth.
2. Heat butter in small saucepan over medium heat.
3. Add garlic, ginger, shallots and pepper and sauté until soft.
4. Deglaze pan with pastis or pernod, and continue to cook until alcohol stops flaming.
5. Add orange juice and cream and bring to boil.
6. With setting on low, slowly pour hot contents of into blender with egg mixture.
7. Increase speed and blend until smooth and content has cooled to around 160 °F (70°C).
8. Strain mixture through fine chinois.
9. Transfer to siphon, shake hard and load with (2) No2 cartridges.
10. Shake hard again for 30 seconds, and reserve keeping warm. 

Assembly

1. Heat butter in medium pan, then add salmon.
2. Sear on both sides to desired temperature. Reserve, keeping hot.
3. Shake the siphon, invert and lay a pillow of anglaise onto each plate.
4. Pool some strawberry reduction in the centre of each and lay salmon on top, & tarragon spheres on top of salmon.
5. Dot strawberry reduction in the anglaise and serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography