Cook the purple cabbage, red turnip and cauliflower in boiling water for one minute.
Take a vacuum bag and fill it with celery cut into strips, cauliflower and some of the purple water obtained by cooking the cabbage with turnip.
Seal well and keep aside. In the meantime, prepare a jelly with balsamic vinegar by heating it in a pan with a few grams of agar agar.
Pour it into a large, flat container and let it congeal in a cool place.
Cut out a strip.
Heat the extra virgin olive oil to 45 degrees and then immerse the salmon for a few seconds.
Prepare the dish by placing a sauce made with red turnip, chives and white cheese on the bottom.
Add the salmon to the center and then extract the cauliflower, celery and balsamic jelly from the vacuum bag.
Finish with a few grains of coarse salt on the salmon and, to complete, a grated licorice that lengthens the taste.
1
50 min.
