As crafted by acclaimed Chef Hubert, this refined raw salmon carpaccio showcases premium fresh ingredients and precise technique for an elegant starter.
Slice the deboned salmon fillet into ultra-thin pieces. Arrange on chilled plates, cover with cling film, and gently flatten with a copper pan base. Top with a matching plate, press firmly while turning to trim edges neatly. Reserve trimmings.
Brush slices lightly with olive oil, then season with sea salt and freshly ground pepper.
Peel and finely dice (brunoise) the ginger. Chop chives finely. Zest the lemon into fine brunoise, blanch, and preserve in 30°B syrup.
Finely chop reserved salmon trimmings with candied lemon zest and shallots. Bind with a touch of olive oil, season lightly with salt, and set aside as tartare.
Center a 7 cm cookie cutter on each plate of salmon slices. Fill with lemon salmon tartare. Sprinkle with chives, ginger, crushed Sichuan pepper, and a few grains of Guérande salt.
Created by Chef Hubert
