The ideal is to have a salmon of about 2 kg 500, on which we can take the 400 g necessary for this recipe. To do this, lift the fillets, remove the central bone. Lay the fillet flat on a board, skin against it. Slice the salmon laterally into very thin transparent slices.
Put the oil in a sauté pan along with the garlic clove crushed with the tip of a large knife, the sprig of thyme, as well as the remains of the lobster carcasses (the little legs). Leave to simmer very gently (at no time should this liquid boil) for 2 to 3 hours. When the oil takes on a beautiful coral-pink hue, sieve it.
Peel the tuber of ginger with a paring knife, as for a potato. Cut very thin slices lengthwise, then cut them into very thin juliennes.
Choose a very wide and very flat dish, lay out the slices of salmon carefully so as to garnish the bottom. Using a spoon, add the cooled lobster oil on top until it covers it and sprinkle with the ginger julienne. Repeat the operation until you run out of slices of salmon. Film before refrigerating for 2 to 3 hours.
To serve, take large plates and garnish the bottom with the slices of salmon. Put some lobster oil on top and scatter the ginger julienne. Give a turn of the pepper mill and salt. Decorate with pickles.
If you can get wild salmon, it will only be better Otherwise, choose it from Scotland or Norway.
Source:Hubert's Favorite Recipes.
