Cut the skinless salmon. Peel the onions, carrots and cut them into 1/2 cm rings.
Spread half of the vegetables in a deep dish, place the pieces of salmon on top, sprinkle with coarse salt and peppercorns. Add the bay leaves, thyme sprigs, remaining vegetables and pour in the oil to cover the preparation.
Chill and marinate for 48 hours.
Shortly before serving, steam or boil the potatoes. When they are cooked, peel them and cut them into slices.
Remove the pieces of salmon from the marinade by draining them, put them on the plates, add the slices of carrot, onion and potato, pepper and serve.
I recommend a good Sancerre to accompany this dish:
A white Sancerre AOC from Domaine Franck Millet in Bué
68 St-Vincent Street
18300 – Bué
02 48 54 25 25
http://www.millet-sancerre.com/
email:[email protected]
