Wild Alaskan Red Salmon and Smoked Fish Stock

Remove the loins from the Wild Alaskan Red Salmon and carefully remove all bones.

Cut the loins into cubes and marinate them with a mixture of sugar, salt, and white pepper. Then wrap them in pre-blanched fig leaves. Let rest for 12 hours so the fish absorbs a herbaceous and nutty aroma.

Using a small spoon, remove any remaining meat from the salmon spines. Reserve this meat to prepare a pâté.

Clean the spines and smoke them in a kamado for 2 hours. Place a small pot with cream underneath to collect the juices and absorb the smoky flavor. Then cook the spines in a short broth with water. Strain both the broth and the cream to remove impurities and continue cooking over very low heat for 2 more hours to fully integrate the flavors.

With the leftover fig leaves, prepare an infused oil: blend the leaves with neutral sunflower oil, cook over very low heat for 4 hours, and reserve.

Cook the reserved spine meat with cream and a little butter at low temperature for 4 hours. Emulsify with an egg yolk to obtain a creamy texture.

Thoroughly clean the salmon skin, removing the scales but keeping the layer of fat that separates the skin from the flesh.Infuse milk with dill and season with salt. Vacuum-seal the skin with this milk and cook in a sous-vide bath at 70 °C for 24 hours. When ready to serve, pat dry with paper and use as a garnish, providing richness and a gelatinous texture similar to tripe.

Remove the marinated salmon cubes from the fig leaves, rinse in cold water, and carefully dry. Slice thinly just before serving and arrange on the plate in the shape of a flower.Add small dots of pâté, some wild salmon roe (ikura) for a salty touch, and mandarin sprouts to provide freshness, chlorophyll, and complexity.Place the skin around the flower as if embracing it, and finish with a drizzle of the smoked fumet and a few drops of fig leaf oil.