30 Jan Alaska salmon with fennel and a tartare of young vegetables
Alaska salmon with fennel and a tartare of young vegetables
- 3920 g Alaska salmon
- 1200 g fennel
- 4 dl white wine
- 800 g courgettes
- 600 g red pimento
- 800 g mushrooms
- 200 g garlic
- 4 dl oil
- 4 dl fish stock
- salt to taste
- Skin and bone the salmon and cut it into steaks. Season with salt and pepper.
- Cut all the vegetables into little dice, season and sauter separately in oil. Mix the vegetables when sautéed.
- Pour a little oil into a frying pay and when it is hot, colour the salmon steaks. Moisten with white wine and add the fennel cut in dice, the chopped garlic and fish stock. Cover and leave to cook in its own steam for 15 minutes.
- Take up the fish, process the fennel and stock to obtain a sauce, and correct the seasoning.