As a tribute to this great talented cook who, with his companion Denise, knew how to receive us in his unforgettable Moulin de Mougins and with whom I shared moments with Michel Guérard privileged.
It is best to prepare the gazpacho 2 or 3 hours in advance and keep it in the refrigerator. You can even prepare everything, except the fish, the day before.
For the tuna, ask for a piece in the belly part of a large white tuna. Near the tail, the flesh is often nervous. For fresh salmon and, if possible from Scotland or Norway.
Wash the tomatoes, remove the stems, cut them in half and squeeze them to remove the water and seeds. Peel the cucumber, cut it in half and also remove the seeds with a teaspoon. Remove the stem from the pepper, also cut it in half and remove the seeds. Peel the garlic clove.
In the blender (or vegetable mill) pass the tomatoes, the garlic clove, half the cucumber and the pepper. Salt, then add olive oil, wine vinegar and 2 or 3 drops of tabasco at the end. Check the seasoning. Pass through a fine sieve. The whole should have the consistency of a light cream.
Peel the onion and chop finely. Put it in a fine sieve and pass it under cold water. Cut the remaining cucumber and bell pepper halves into tiny dice the size of the onion pieces. Finely chop the parsley and tarragon, mix everything together and chill.
Place a plate to cool in the refrigerator.
Remove skin and bones from fish, rinse in cool water and pat dry. Cut them into sticks the size of a large matchstick, that is to say 4 to 5 cm long and 2 to 3 cm thick. Set them aside in the fridge on the very cold plate.
When ready to serve, lightly salt them and sprinkle with the juice of half a lemon.
Let cool for about ten minutes (not longer, as the lemon juice would dry out the fish).
Spread the fish sticks in the center of each bowl, top with the cream of vegetables and herbs.
Serve immediately.
