Cured salmon with licorice puree, goat's cheese and mascarpone sorbet

For the Salmon

75 g	Sea salt
1	Boneless salmon fillet (Main)
2 Tbsp	Chinese five spice
110 g	Brown sugar
2	Lemons, zested
2	Limes, zested
2	Oranges, zested

Licorice puree

40 g	Licorice straps, use the soft licorice (Black Knight) (Main)
120 ml	Cream

Mascarpone Sorbet

400 g	Mascarpone
140 ml	Sugar syrup, use 1 part sugar and 2 parts water
1 to taste	Salt & freshly ground pepper

Directions

For the salmon

1. Combine all ingredients except salmon and mix.
2. Place salmon on a rack under baking paper. Transfer to a flat tray.
3. Place curing mix on salmon to cover completely.
4. Refrigerate for three days, turning each day.

Licorice puree

1. Slice licorice as thinly as possible. Put cream and licorice in a saucepan and bring close to boil.
2. Reduce for 10 minutes, or until licorice is very soft.
3. Stir continuously to stop the licorice from sticking to the bottom of the saucepan.

Mascarpone sorbet

1. Combine all ingredients and churn according to icecream-maker's instructions.
2. Freeze until ready to serve.

To serve

1. Wash salmon thoroughly and pat dry. Slice to desired size.
2. Place licorice puree in the middle of the plate and place salmon on top.
3. Garnish with soft herbs and edible flowers. Crumble the goats' cheese around the salmon.
4. Scoop the sorbet next to the salmon and serve immediately.