1600gfillet of Alaska wild salmonthe silver variety (Coho)
4Greek yoghurt
Instructions
Cut the Alaska wild salmon, with the skin on, into 3 x 3 cm cubes.
Sear the mushrooms and vegetables on the griddle, except the artichokes, which should be cooked in a blanquette after cleaning.
Keep aside half an artichoke and slice very finely with the help of a food slicer or mandolin. Fry gently in olive oil at around 160 ºC until dry. Drain on kitchen paper, season and leave to cool until crisp.
Brown the fish bones in the oven and mix with the braised mirepoix in a casserole along with the thyme and rosemary. Add the soy sauce and reduce; add the beef stock and simmer for 15 minutes.
Strain, season and thicken or reduce if necessary.
Arrange the vegetables with the mushrooms and Alaska wild salmon dice, previously seared on the griddle, on a plate, all hot and al dente.
Drizzle with sauce and finally add a few drops of Greek yoghurt.