Raw salmon, acidulous sauce

6 September 2019

Super easy to do, this delicious recipe has an unbeatable labor-success ratio…


For 4 people

  • 300g (10 oz) of salmon
  • 2 caviar lemons
  • 2 radishes
  • 3 tbsp of olive oil
  • 1 tsp of sweet soy sauce
  • Nasturtium leaves
  • Clover flowers
  • 4 sprigs of lemon thyme
  • Fleur de sel
  • A few Sprouts
  • 1 lime
  • 30g (1/4 cup) of gelling sugar
  • 1 point of a knife of spirulina
  • 1 tbsp of rice vinegar
  • 10g (1/2 oz) of ginger
  • 1 large tsp of wasabi
  • 3 tbsp of water

Prepare the acidulous sauce in advance, then the only thing left to do will be to dress the plate.

In a pan, mix the gelling sugar, the spirulina (that will bring a nice green color to the sauce), the grated zest and juice of the lime, the rice vinegar, the ginger cut into slices, the wasabi, the water and a pinch of fleur de sel.

Bring to a boil and cook for two and a half minutes, stirring constantly. Remove the ginger slices and let cool. Set aside in the fridge to allow the sauce to thicken up.

Cut the salmon into small sticks. In a bowl, mix the olive oil and the sweet soy sauce and brush the fish with it.

Place the salmon on the plates. Dispose some nasturtium leaves, thin slices of radish and a few sprouts, shell half a caviar lemon by plate, and sprinkle with lemon thyme leaves and clover flowers (or other edible flowers, depending on the season, like chive flowers of wild garlic flowers…). Add peaks of the green acidulous sauce , a pinch of fleur de sel and serve immediately.

Plate: Kintsugi @ Bernardaud

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