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Alaska Wild Salmon cold with salt flakes and young vegetables
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Course
Main Course
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
Wild Sockeye Salmon fillet
16
fine shavings of courgette
16
fine shavings of carrot
4
ripe tomato
4
mangetout
100
g
peas
100
g
boiled maize
16
fine shavings of Daikon turnip
8
artichoke hearts
16
broccoli flowerets
2000
ml
sunflower seed oil
40
g
dried thyme or rosemary
balsamic vinegar
Maldon salt
Instructions
Boil the mangetouts, the peas, the artichoke cut into quarters, and the broccoli flowerets al dente, in salted water. Refresh in iced water.
Blanch the slices of turnip, courgette and carrot and the whole tomato. Refresh in iced water.
Skin and deseed the tomato and cut it into quarters.
Cut 15 x 20 g dice of Wild Salmon. Season and put into a tall receptacle.
Heat the oil with the herbs and pour over the fish so that it cooks in conserve, remaining pink.