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My salmon sashimi with anchovy butter

My salmon sashimi with anchovy butter

Salmon sashimi with anchovy butter, sesame seeds and palm oil, ginger and blue poppy seed

Ingredients for 12 people :fresh salmon 350g, palm oil:15 cl, sesame seeds 10 g, Espelette pepper, 10 g fresh ginger, 2 g, blue poppy seeds 3 g, Ile de Ré salt, 5 g, black pepper, 1 leaf of red oak leaf or a leaf of lamb's lettuce.



Peel the skin off the salmon and cut cubes of about 2 cm /2, put them in a container then cover with palm oil, add Ile de Ré salt, pepper and a few sesame seeds. cover with plastic wrap and refrigerate for at least 3 hours. Peel the ginger rhizome and cut into very fine brunoise, put in a little oil.

Arrange the salmon cubes in small white porcelain containers, sprinkle sesame seeds on top, place a mini quenelle of anchovy butter on top of the salmon, add a hint of Espelette pepper, a little drained ginger , a blue poppy seed, and garnish with a lettuce leaf or a sprig of chervil, and a diced tomato.

My salmon sashimi with anchovy butter

For the anchovy butter:1 small tin of anchovies in oil, 2 shallots, the juice of half a lemon, 100 g of butter, gray pepper.

In a mortar (or failing that, in a blender) pound the anchovy fillets with the softened butter, add the finely chopped shallots, lemon juice, pepper. Keep cold.

My salmon sashimi with anchovy butter

My salmon sashimi with anchovy butter

Chef Hubert's recipe