| Prep Time | 1 hour |
| Servings |
people
|
Ingredients
- 300 g salmon fillet
- 1 courgette
- 2 tomatoes
- 2 peppers
- 1 aubergine
- 1 beet
- 1 onion
- 800 g arugula
- 250 cl olive oil extra virgin
- 1 lemon confit
- 6 cloves of garlic
- 1 case ketchup
- 3 egg yolks
- 1 tsp Tabasco
- 1 lemongrass
- chive
- fresh coriander
- dill
- Shizo (Japanese basil)
- 1 tsp ginger
- salt, freshly ground pepper
Ingredients
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Instructions
The salmon tartare
- Cut the salmon into small cubes measuring 5 mm on each side.
- Season with Ketchup, herbs, Tabasco, 1 tablespoon of Olive oil, Salt, Pepper, 1 finely chopped garlic clove, chopped Thai lemongrass and a pinch of ginger.
- Mix then set aside to cool.
- Before serving, add the egg yolks.
Pesto and Arugula
- Mix the arugula in a blender, with the candied lemon and olive oil (200 cl). Add salt and pepper. To book.
The ginger beetroot puree
- Blend the beetroot with the ginger in a blender. Pass through a sieve and set aside.
The vegetable tartare
- Cut the zucchini, peppers, eggplant and tomatoes into brunoise.
- Brown the chopped onion in olive oil.
- Add the peppers.
- Brown the zucchini and eggplant separately.
- Mix everything. Add the chopped garlic. Leave to stew slightly. Season then set aside to cool.
- Serve warm
Dressage
- Place the salmon tartare in a circle 6 cm in diameter.
- Arrange the vegetable tartare in a circle 3 cm in diameter.
- Garnish one corner of the plate with the arugula pesto using a spatula.
- Place three points of beetroot puree.
- Decorate with Shiso.
Recipe Notes
Recipe from theHotel ALEXAIN to Trois Epis !
With this recipe, we recommend:
Le Gewurztraminer Excellence
