Difficulty:[usr 2]
Split the tomatoes in half, remove the seeds, arrange the half-tomatoes side by side, dome in the air in a dish, drizzle with olive oil and chopped garlic, cook for a long time in the oven (1 hour 30 to 2 hours), even better leave ten hours in the oven at 50/60°C.
Peel the shallots, sweat them in a little butter, then deglaze with white wine, let reduce, moisten with the fish stock, let reduce again, sieve, put back on the heat, add the squid ink, whisk with butter to have a good bond.
Cut the salmon fillet into thin slices, pass it back and forth in the pan with olive oil. Mop up.
At the time of service you have in place the pan-fried salmon slices, the sundried tomatoes and the sauce.
Place a sheet of salmon in the center of the plate, then a layer of candied tomatoes, then a sheet of salmon and so on, (3 salmon and 2 tomatoes).
Surround with a bead of squid ink sauce, garnish with basil leaves and sprinkle with gray mignonette.
A creation of chef Hubert
