Scottish Salmon, Burnt Eggplant Purée, Green Gazpacho, Sunchoke Chips
Chef Aitor Garate Berasaluze of Edan Bistro | Miami
Yield: 1 serving
Adapted by StarChefs | March 2025 | Photo: Antonella Re
INGREDIENTS
Burnt Eggplant Purée:
1 large eggplant
20 grams extra virgin olive oil
10 grams honey
Green Gazpacho:
1 kilogram green tomatoes
200 grams basil oil
50 grams cucumbers
Sunchoke Chips:
Oil for frying
2 sunchokes, thinly sliced
To Assemble and Serve:
8 ounces Scottish salmon
METHOD
For the Burnt Eggplant Purée:
Heat oven to 350°F. Place eggplant on a sheet tray and roast 1 hour. Transfer roasted eggplant to a work surface. Remove and discard skin. Transfer eggplant to a Vitamix Commercial blender. Add olive oil and honey. Purée until smooth. Transfer to an airtight container and refrigerate.
For the Green Gazpacho:
In a Vitamix Commercial blender, add all ingredients. Blend until smooth. Strain into an airtight container and refrigerate.
For the Sunchoke Chips:
In a fryer, heat oil to 350°F. Add sunchokes and fry until crispy. Transfer to a paper towel-lined plate and let drain. Set aside.
To Assemble and Serve:
Heat and prepare a grill. Add salmon and grill until desired doneness is achieved. Transfer salmon to the center of a serving plate. Dot Burnt Eggplant Purée around salmon. Garnish with Sunchoke Chips. Pour Green Gazpacho around salmon.
