Recette
introduction
Preparation: 30 minutes (36 hours of salmon marinade)
Cooking time: 20 minutes
For 4 people
Ingredients:
• 4 steaks of Scottish Label Rouge salmon
• 600 g of salt
• 600 g of sugar
• Zest of 1 lemon, 1 orange, 1 clementine, 1 lime
• 1/2 bunch of dill
• 5 cl of peated Scottish whiskey
• 4 colorful radishes
Creamy
• 1/2 celery ball
• Water and milk (proportion 50/50)
• Butter
• 1/2 vanilla pod
Preparation :
Mix salt, sugar, citrus zest and dill. In a dish, spread half of this mixture and place the salmon steaks on top. Pour the whiskey over the salmon, and massage it gently. Then cover with the rest of the salt/sugar mixture. Cover and leave to rest in the refrigerator for 36 hours.
Rinse the salmon thoroughly to remove excess salt and sugar. If necessary, store the salmon sous vide or in a can with grapeseed oil.
Peel the celery and cook it in the water and milk mixture to keep it white. Once cooked, blend it in a blender with a little butter to obtain a smooth texture. Split the vanilla pod to extract the seeds. Add them while continuing to mix.
Arrange the salmon in strips or in thick slices in the center of the plate. Decorate with dots of creamy celery, chopped dill and a few thin slices of radish.
Recipe from Emilien Rouable, chief cook at his restaurant L'Inattendu in Villecresnes (F), ambassador of Seafood from Scotland.