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Recipe: SPIRALS with special appearance by Mushroom Medley featuring Cured Salmon and back ups by Poached Egg

Salt Grammar by The Indiana Supply Co. SPIRALS

This dish entertains 3.

Ingredients required:

Salt Grammar by The Indiana Supply Co. SPIRALS

3 Button Mushrooms

5 Oyster Mushrooms

5 grams dried Porcini Mushroom

2 Tomatoes

2 cloves of Garlic, chopped

2 Onions, chopped

Olive Oil

250g Buckwheat Spirals

Grated Parmesan Cheese (enough to smother 3 servings of pasta)

Fleur de Sel de Guerandé, 3/4 teaspoon. Set aside half for sauté and half for grated cheese (finishing)

 

Preparation:

Soak Porcini Mushroom in water (room temperature).

After 30 minutes, remove mushroom, keep water.

 

Score tomatoes, submerge in a pot of water, bring to boil and turn off heat.

Peel off skin and dice tomatoes.

 

Slice Button and Oyster Mushrooms, sauté with Poricini Mushroom, chopped garlic, onion, and Fleur de Sel de Guerandé set aside for sauté. Pour in mushroom water for flavour.

 

Introduce spirals to a pot of water and bring to boil.

 

Poach 3 eggs.

 

Sprinkle the remaining Fleur de Sel with grated parmesan cheese and mix well.

 

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16 Hours Ago

Cured Salmon 

Salt Grammar by The Indiana Supply Co. Cured Salmon

Ingredients needed:

500g sashimi grade Salmon Trout belly

Bali Bhairawa Kusamba Coarse Salt 375g 

Raw sugar 250g

Zest of 4 limes 

Juice of 2 limes

Zest of 4 Kaffir limes

10 kaffir leaves 

4 stalks of lemongrass

1 bunch of coriander 

 

Mix and blend curing mix.

 

Preparation:

Cover a deep dish with curing mix, lay Salmon (skin down) and cover with rest of curing mix. Leave no spot uncovered. 

Wrap with cling wrap and weigh salmon down with a coconut, or weight equivalent.

16 hours yields a good cure without losing too much texture. Adjust accordingly.

*

Salt Grammar by The Indiana Supply Co. Cured Salmon

Plate salmon.

A dash of olive oil.

Chopped preserved olives.

Zest of 1 lemon. (We froze our lemon zest in the freezer. If sprinkled at the very last moment, it will add an extra crunch.)

A sprinkle of lemon juice.

A dusting of white pepper.

 

Serve.

Combine Spirals with mushrooms. 

Sit poached egg in the middle.

Cover with Fleur de Sel and grated cheese mix.

 

What goes on.

The earthiness of the mushrooms is balanced by brightness of the salmon.

Somewhere in the denseness of the Button and Oyster Mushrooms, there is the crunchiness of the Porcini Mushroom.

The resiliency of the pasta is interrupted by the crunch of the Fleur de Sel and grated cheese mix.

And of course, when the yolk is broken, it brings everything together.

Salt Grammar by The Indiana Supply Co SPIRALS

Recipe by Autumn Wee.


Our principal preoccupation is always: edible whole salts. These go by other close approximations e.g. unrefined salts, macrobiotic salts et al. After which, the salt story becomes our preoccupation. A salt's story is one of the most precise way for you to know about a salt. If you don't read about this under the Product Description, click on Salt Grammar for more info.


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