One-sided salmon steak, green olives, crunchy cauliflower with candied lemon
Ingredients
Instructions
- 6 salmon steaks of 150g
- 3 cl Olive oil
- 30 g Green olives
- 6 pinches Fine salt
- 6 pinches Espelette pepper
For garnish :
- 1 Cauliflower
- 2 garlic cloves
- 1 Lemon confit with salt
- 30 g Pine nuts
- 4 pinches Fine salt
- 3 turns of the pepper mill
- 1 bunch of tarragon
For garnish :
- Using a knife, remove the small cauliflower florets (tops) without the stems. Peel and chop the tarragon. Peel, remove the garlic germ and chop finely.
- Cut the candied lemon into a fine brunoise.
- In a skillet, brown the pine nuts with a drizzle of olive oil then set them aside on absorbent paper. In the same skillet, sweat the cauliflower with the salt and a knob of butter then cook over medium heat for 5 to 6 minutes. Finally add the garlic, candied lemon, tarragon and pine nuts. Adjust the seasoning with salt then pepper.
For the fish:
- Cut the green olives into petals, incise the flesh of the salmon with a knife and slip in the pieces of olives.
- Heat the olive oil to its smoking point in a non-stick skillet and sear the fish skin side down over high heat. After a minute when the fish is half-cooked, reduce the intensity of the heat and cook for another minute, then stop the cooking, leaving the fish in the pan to finish cooking the salmon.
- On a plate, place a bed of cauliflower then place a salmon steak on it and enjoy.
Chef's tip:
-
Unilateral cooking allows you to have very crispy fish skin, soft flesh at the base and borderline raw fish on top.
You can also cook the fish directly in the oven for 6 min at 200°.
One-sided salmon steak, green olives, crunchy cauliflower with candied lemon
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