Salmon Sashimi with Anchovy Butter, Sesame Seeds, Palm Oil, Ginger, and Blue Poppy Seeds
Ingredients (serves 12): Fresh salmon 350g, palm oil 15cl, sesame seeds 10g, Espelette pepper, fresh ginger 10g, blue poppy seeds 3g, Île de Ré salt 5g, black pepper, 1 red oak leaf or lamb's lettuce leaf.
Peel the skin from the salmon and cut it into 2cm cubes. Place in a container, cover with palm oil, and season with Île de Ré salt, black pepper, and a sprinkle of sesame seeds. Cover with plastic wrap and refrigerate for at least 3 hours. Peel and finely dice (brunoise) the ginger rhizome, then toss in a little oil.
Arrange the marinated salmon cubes in small white porcelain dishes. Sprinkle with sesame seeds, top each with a mini quenelle of anchovy butter, a touch of Espelette pepper, a bit of drained ginger, and a blue poppy seed. Garnish with a lettuce leaf or chervil sprig and diced tomato.
Anchovy Butter Ingredients: 1 small tin anchovies in oil, 2 shallots, juice of half a lemon, 100g butter, gray pepper.
In a mortar (or blender), pound the anchovy fillets with softened butter. Add finely chopped shallots, lemon juice, and gray pepper. Chill until ready to use.
Recipe by Chef Hubert
