Salma Salmon with cocktail of orange, ginger, lemon grass and saki, garnished with herbs
Ingredients (4 people)
1 250 g whole Salma salmon // 2 mini fennel // 4 radishes // 2 green asparagus // 1 passion fruit // 1 thinly sliced red onion // 50 g fresh roasted, crushed peanuts // 30 g fresh onion // 30 g crushed herbs (equal quantities of flat-leaved parsley, mint and coriander) // a few sprigs dill, coriander and mint and a few edible flowers // olive oil, sesame oil
For the orange cocktail
12 cl fresh orange juice // 7 g lemon grass juice (lemon grass passed through the juicer) // 3 drops ginger juice (ginger peeled and passed through the juicer) // 2 cl saki
Mix all ingredients, strain and keep cool.
For the salmon marinade
200 g sugar // 100 g table salt // 100 g sea salt // 2 g grains crushed coriander // 4 g crushed
pepper // 60 g cooked and mixed red beetroot // A few drops red food colouring
Mix all ingredients. Marinate the Salma salmon for 90 minutes, completely immersing it in the beetroot marinade, then rinse it under a trickle of water. Cut the mini fennel into thin slices using a mandolin, and keep it in iced water; do the same with the radishes. With a vegetable peeler, also cut the green asparagus into thin slices. Cut the salmon lengthways into 4 slices. Over each slice, place a little of the crushed herb mix. Add the peanuts and fried onions and place in soup bowls. Over them, add a little passion fruit, a few slices of baby fennel seasoned with olive oil,
sprinkle with salt and pepper, a few roundels of radish, the slices of asparagus seasoned with sesame oil and a little red onion, and finish with sprigs of dill, coriander and mint, and the flowers.
Serve with the orange cocktail, lemon grass and ginger, well glazed with saki.
Recipes: Yves Mattagne (Sea Grill)
Photos: Michael de Lausnay