We do not often buy whole salmon for our home use. A 500-1000 gram piece of fish is usually enough for the three of us to try a few preparations. This gorgeous piece of fish has been integrated into a few extrapolations, which were inspired by the flavors and aesthetic of Paul'sCorton / Noma dinner. The secret to that wonderful sauce was the use of black cocoa. The flavor is intense and can be used sparingly to add the significant note of cocoa sought in many great moles. We had discussed using black cocoa, but until now had only worked with a black cocoa replacer, a roasted buckwheat flour. The fine grain of the black cocoa and its bracing flavor made it notable in the sauce we started with and in the seasoning we created for the belly of the fish. The plan is to serve the belly as part of a chilled preparation while the top loin may be served hot, with a crispy skin. Tomorrow will tell the results of the tests.
delicious mole from the
