Liquorice poached salmon

Ingrediënten

• 100g haribo pontefract cakes (liquorice)
• 4 tsp agar-agar flakes (specialist ingredients, p.394)
• 200g liquorice stock (above)
• 4 salmon fillets, skin off, weighing approx. 150g each
• Olive oil or court-bouillon (p.174)
• To finish and serve
• Sea salt
• Soy-marinated roe (p.86), or coriander seeds
• 20g balsamic vinegar, boiled to reduce by half and cooled
• Vanilla mayonnaise (p.118)
• Asparagus (p.252)
• 500g cold tap water
• 100g cold tap water