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Potato and wild salmon with vanilla
Print Recipe
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Course
Garnish, Starters
Alaska Product
Alaska Wild Salmon
Servings
4
Ingredients
800
g
Mona Lisa potatoes
2000
ml
Sunflower oil
8
g
Salt
Supreme of Smoked King Salmon
For the vanilla oil
400
g
Sunflower oil
40
g
Vanilla pods
4
g
Maldon salt
Instructions
Cut the potatoes into dice of 2 cm3. Season.
Cover with the sunflower oil and make a confit for 30 minutes at 120º. Leave to cool in the same oil.
Cut the wild salmon into dice of 2 cm3.
Vanilla oil:
Infuse the opened vanilla pods in the oil at 80º. Drain and keep the oil and vanilla pulp aside.
Put a cube of potato followed by a cube of wild salmon on a brochette stick. Drizzle with the vanilla oil and sprinkle a little Maldon salt on top.