These Mexican inspired salmon bites pack a lot of flavor in a little package. The acidity from the tomatillos compliments the salmon perfectly and the crunch from the fried tortillas adds great texture.
The tomatillo sauce is made from an agar fluid gel, with some xanthan gum to thicken it. You can make the tomatillo fluid gel as thick or think as you like it. I prefer it a little thinner so it is a little bit lighter. The addition of the xanthan gum helps to keep it together even though it is thinner.
These bites can be served hot or cold.
If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
0.4 - 1.2 grams xanthan gum, 0.1% - 0.3%
Jalapeno, thinly sliced
Place the tomatillos, garlic and poblano pepper in the standing blender and add the honey. Puree until smooth. Salt and pepper to taste.
Add the agar and blend until combined.
Pour the tomatillo puree into a sauce pan and bring to a boil. Let simmer for 3 to 5 minutes. Pour the tomatillo puree into a container and let it completely set.Once it is set, cube the gel. Puree the tomatillo gel using a blender, immersion blender, or food processor until smooth. Add some water if you need to thin it, or some xanthan gum to thicken it.
Once it reaches the desired consistency it is ready to be served.
Cut the tortillas into 25 to 40mm / 1 to 1.5" circles with a cookie cutter or pastry round.Pour about 6mm / 1/4" of oil into the bottom of a pan and heat to around 190°C / 375°F. If you don't have a thermometer you can dip a wooden spoon in the oil, if it starts to bubble it's close to the correct temperature.
Working in batches, fry the tortilla rounds until the puff slightly and turn a golden brown. It will usually take 1 to 2 minutes depending on the temperature of the oil.
Once browned, remove the tortilla rounds from the oil and place on a wire rack or a plate covered with paper towels to drain. Sprinkle with salt.