Salmon sashimi with anchovy butter, sesame seeds and palm oil, ginger and blue poppy seed
Ingredients for 12 people :fresh salmon 350g, palm oil:15 cl, sesame seeds 10 g, Espelette pepper, 10 g fresh ginger, 2 g, blue poppy seeds 3 g, Ile de Ré salt, 5 g, black pepper, 1 leaf of red oak leaf or a leaf of lamb's lettuce.
Peel the skin off the salmon and cut cubes of about 2 cm /2, put them in a container then cover with palm oil, add Ile de Ré salt, pepper and a few sesame seeds. cover with plastic wrap and refrigerate for at least 3 hours. Peel the ginger rhizome and cut into very fine brunoise, put in a little oil.
Arrange the salmon cubes in small white porcelain containers, sprinkle sesame seeds on top, place a mini quenelle of anchovy butter on top of the salmon, add a hint of Espelette pepper, a little drained ginger , a blue poppy seed, and garnish with a lettuce leaf or a sprig of chervil, and a diced tomato.
For the anchovy butter:1 small tin of anchovies in oil, 2 shallots, the juice of half a lemon, 100 g of butter, gray pepper.
In a mortar (or failing that, in a blender) pound the anchovy fillets with the softened butter, add the finely chopped shallots, lemon juice, pepper. Keep cold.
Chef Hubert's recipe
