Family Best Time >> Food

Salmon loin marinated in two mustards and dill, raw vegetables in cider vinegar and vanilla oil


Ingredients:10
  • Salmon fillets
    800 g
  • cucumber
    300 g
  • pink radishes
    1 bunch
  • broccoli
    300 g
  • chervil
    1/2 bunch
  • dill
    50 g
  • Meaux mustard
    180g
  • strong white mustard
    100 g
  • caster sugar
    30 g
  • vanilla oil
    30 cl
  • ground white pepper
    5 g
  • cider vinegar
    30 cl
  • hazelnut oil
    45 cl
  • sunflower oil
    100 cl
  • fine salt
    10 g
  • chives
    1/2 bunch


Preparation:
  • Cooking time:5 minutes


[usr 4]

Cut the deboned and peeled salmon into two or three parts.

Marinate these salmon loins with a mixture of 40% salt, 58% sugar and 2% white pepper (milled), and chopped dill, for about 38 hours.

Cut the peeled cucumbers and radishes with a mandolin.

Blanch the broccoli, cool and cut into strips.

Mix the two mustards.

Add a spoonful of sugar and a spoonful of cider vinegar, then emulsify by incorporating the sunflower oil.

Season. Obtain a fairly thick sauce.

Emulsify the remaining cider vinegar with the hazelnut oil, salt and pepper from the mill.

Block the loins at great expense, then cut into thin strips and place them on a plate.

Brush with the mustard sauce, then add the seasoned vegetables with the vinaigrette.

Sprinkle with dill and civet sprigs (optional).

Drizzle with vanilla oil (optional).

Serve as an accompaniment to grilled toast.

A creation of Chef Hubert