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
Tailler en brunoise la courgette, les poivrons, l’aubergine et les tomates.
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.
Garnir un coin de l’assiette avec le pesto de roquette à l’aide d’une spatule.