Salmon with Tomato Gelée, Basil Seeds and Basil Oil with Chef Ron Siegel at Ritz-Carlton SF

We take our hearts (and our stomachs) to San Francisco and visit The Dining Room at the stunning Ritz-Carlton San Francisco. Here, at one of California's four restaurants to earn Mobil's Five-Star award, an Iron Chef highlights modern French cuisine with stunning Japanese influences.



Tip: Pick plump, juicy tomatoes to get the most liquid out
Tip: Make tomato purée ahead, let strain at room temperature
Tip: Visit local farmers markets for ripe, fresh tomatoes
Tip: Less oil = greener basil, just need enough for blender to spin
Tip: Look for salmon that is firm and blemish-free
Tip: Clarified butter gives fish wonderful flavor
Trick: Pinch of salt easy way to extract moisture from tomatoes
Trick: Use old napkin as a sieve to strain tomato purée
Trick: Quickly soften gelatin sheets in a container with water
Trick: Use a strainer to shock the basil so that easier to remove
Trick: No strainer? Place cheesecloth in container secured by rubber band
Technique: Stir basil seeds with water to plump and make spreadable
Technique: Gently squeeze gelatin to remove excess water
Technique: Slowly whisk gelatin, don't incorporate too much air
Technique: Quickly blanch basil in hot water, don't let simmer
Technique: Flip away from yourself to avoid burning or splattering oil
Technique: Use a ramekin to cut gelatin sheet into circles

Category:

Howto & Style

Tags:

• ron
• siegel
• salmon
• divya
• gugnani
• behind
• the
• burner
• dining
• room
• ritz
• carlton
• san
• francisco