Difficulty:[usr 2]
Cut the salmon fillet into very thin slices, arrange them on plates, place cling film on top and flatten using a copper pan, place another plate on top of the same size, and turn while pressing firmly, the edge of the upper plate will cut the salmon, remove the scraps (reserve),
Using a brush, coat the salmon with olive oil, salt and pepper from the mill,
Peel and cut the ginger into a very fine brunoise, chop the chives,
Cut the lemon zest into a very fine brunoise, blanch and preserve in syrup at 30°b
Mix the raw salmon scraps (recovered ) chopped with the candied lemon brunoise and the finely chopped shallots, thicken with a little olive oil, lightly salt, set aside.
On the sliced raw salmon, in the center of the plate place a cookie cutter piece of 7, fill with salmon tartare with lemon, sprinkle the raw salmon with chives + ginger + crushed Sichuan and a few grains salt from Guérande.
Creation by Chef Hubert
