INGREDIENTS
Salmon tartare
Salmon deboned
1 teaspoon each lemon zest
1⁄2 tsp grated ginger
1 teaspoon each of chives and sesame oil
1 tbsp salt and pepper
White cheese
50 g shallots
15 cl white wine
10 cl vinegar
250 g cold butter, cut into small cubes
a few splashes of cream
Salt, black pepper
Pumpkin seed oil
Caviar
PREPARATION
For the salmon tartare, sprinkle the salmon fillet with salt and sugar and let it sit for 30 minutes. Pat dry. Cut into small cubes, add all ingredients, and mix. Season to taste.
Cut the salmon skin into strips and deep-fry in oil. Let cool on a crepe.
For the beurre blanc, place the shallots in a saucepan, add the white wine and vinegar, and reduce by half to soften the shallots. Then stir in the cold butter pieces and add a little cream to prevent the beurre blanc from curdling. Season with salt and pepper.
Arrange the salmon tartare evenly on deep plates using a ring, drizzle with the beurre blanc, and garnish with salmon skin, caviar and pumpkin seed oil.
DRINKING RECOMMENDATION
FRENCH BLOOM LE ROSÉ SPARKING - LINK
FRENCH BLOOM LE BLANC – LINK