- One filet of 1.2 kg salmon, marinated for 24 hours
- 300g of sugar
- 300g of rock salt
- 1 fennel
- 2 zest of lemon
- 30g of star anis
- 30g of coriander seed
- 30g whole white pepper corn
- Dry fennel garlic
- Thyme
- Fleur de sel
- Nutmeg
- Crème fraiche
- Potato
- Lemon juice
- Olive oil
Marinated salmon on a potato crostini, confit fennel and “crème fraiche”
Xavier Boyer
17th December 2014
Marinated salmon on a potato crostini, confit fennel and “crème fraiche”
A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Marinated salmon on a potato crostini, confit fennel and “crème fraiche” recipe.
Ingredients
Method
For the salmon :
For one filet of 1.2 kg, marinated 24 h with 300g of sugar, 300g of rock salt, 1 fennel, 2 zest of lemon, 30g of star anis, 30g of coriander seed et 30g whole white pepper corn, mix all in the robot coupe until it’s like a paste. Cover the salmon.
Then slice thinly.
For the Galette:
Grated Agria potatoes, then mix with egg white, nutmeg, salt and pepper. Cook in a pan with clarified butter. Dry on paper.
For the fenouil:
Thinly slice the fennel with the mandolin, blanch it in salted boiling water, then marinade in olive oil, dry fennel garlic, thyme and fleur de sel.
For the Crème:
Mix crème fraiche with salt and lemon juice.
For the dressing:
Warm the potato on the teppan-yaki, and then add the well-seasoned fennel, the crème fraiche, cover with the salmon, finish with avruga eggs, and dill.
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