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Ingredients
500 gr. salmon fillet skinless, boneless
1 pot of trout roe
fresh dill
For the salmon marinade:
500 grams rock salt
100 g of sugar
dill
For tangerine jam:
200 gr. Peeled tangerines
20 gr sugar
2.5 g of agar agar
For the coconut milk:
200g coconut milk
100 g cream 35%
salt
Method
For the salmon marinade:
1.Cover the salmon fillet with the mixture of salt, sugar and dill, leave in the fridge 6h.
2.Wash with water and dry with kitchen paper. Save wrapped in plastic wrap in the refrigerator.
For the cream tangerine:
1. Put through the blender, the sugar and tangerines and strain.
2. Mix tangerine juice with agar agar and bring to the boil. Cool in fridge and put through the blender to get a smooth and shiny cream.
For the coconut cream:
1.Heat the coconut milk with the cream and salt. Cool and leave in refrigerator.
Assembling the dish:
1.Cut the salmon into 2cm thick pads and 10cm long, arrange inside a bowl.
2. Emulsifie the coconut milk with blender and pour around the salmon.
3. Garnish with tangerine cream over salmon, a teaspoon of trout eggs and a sprig of fresh dill.
