This is a wonderful dish that creates a harmonious symbiosis of salmon, coconut and cannabis.
The oils used here offer their own flavours to enrich the umami effect and lift the overall food profile. In this case, we used pure hemp seed oil, THC infused MCT oil, CBD oil with the terpene Limonene, and a fusion of crab butter and sunflower oil.
Salmon Low Temperature Cooked
- 2 x 125g salmon
- 2 tbsp olive oil
- fresh thyme,
- cannabis spice salt from the mill (151)
Prepare by preheating the oven to 100°c.
For the preparation of the salmon strips we have removed the skin, as this does not become crispy with the chosen cooking method and therefore offers little to no eating pleasure.
The fish filet is then rinsed in cold water, patted dry and brushed all over with olive oil. For seasoning, we use cannabis salt with 1g of cannabis flower to 15g of coarse mountain salt as well as a small sprig of thyme. This is removed after cooking and replaced with a few fine, decorative leaves of fresh thyme.
Now the salmon pieces are placed on an ovenproof baking dish and put into the oven for 15 minutes – this can vary a bit depending on the thickness of the fillets. At the latest when the egg white coagulates and begins to ooze,- which should be avoided as a rule, the fillets are done.
Shrimp coconut broth
- 200ml vegetable broth
- 5g crab butter
- 100 ml cream
- 50 ml coconut milk
- Salt
- 12 tsp fish sauce
- 1 kaffir lime leaf
- 1 dried chilli pepper
- 1 small garlic clove
- 0,5g sunflower lecithin
For the broth, all ingredients except lecithin, are brought to a boil together and reduced by about 14 one. Then remove the solid spices, add lecithin and whisk to better bind crab butter and broth.
Now the broth is removed from the heat and allowed to cool a bit. Any fat from the crab butter that settles on the surface is skimmed off to obtain a clean broth.
To serve, the broth is again briefly brought to a boil and served directly.
For decoration and infusion
- a few drops of hemp seed oil
- a few drops of THC (20%) infused MCT coconut oil
- some drops of CBD (10%) infused MCT oil with Limonene terpenes
- 2g crab butter dissolved in 10ml sunflower oil
The oils are drizzled all around the centre of the broth after the salmon fillet is dressed.
We served our dish with black spaghetti, this can be from the store, or homemade. You can find the recipe for homemade black spaghetti here.
