Serves 1
Directions
- 1Clean the piece of salmon with clear water and dry it.
- 2In a dish, combine coarse salt, brown sugar, pink berries, yellow lemon zest, lime zest, and a good dose of coarsely cut anette.
- 3Mix this preparation well.
- 4Put a small layer of the mixture at the bottom of a dish.
- 5Place the salmon on top and cover it with the rest of the salt mixture, ensuring it's well covered everywhere.
- 6Let it rest in the fridge for one night.
- 7The next day, clean the salmon with clear water, dry it, and let it stand on its side.
- 8For the sauce, place an egg yolk in a bowl.
- 9Add a touch of and a nice drizzle of olive oil, mixing well to thicken the sauce.
- 10Then add sizzled net, grain mustard, a little honey, lemon juice, salt, and pepper.
- 11Slice your salmon thinly enough to the skin.
- 12Push your slices with the blade to detach them gently.
- 13Place salmon on a plate, add a little dressing on top, and add a little sebette.
Ingredients
- 1 kg Filet de Saumon
- 500 g gros sel
- 125 g sucre cassonade
- 1 poignée baies roses
- Zeste de citron jaune
- Zeste de citron vert
- quelques branches d'aneth
- 1 jaune d'oeuf
- 1 càc vinaigre de cidre
- 4 càs huile d'olive
- 1 càc moutarde en grains
- 1 càc miel
- 0.5 jus de citron
- Aneth
- Sel
- poivre
Equipment
dishfridgebowl
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