- 4 Scottish salmon fillets (180 g each, skin on)
- 8 carrots (bunch)
- 8 spring onions
- 1 head broccoli
- 1 artichoke
- 4 g coriander seeds
- 200 g sugar peas
- 1 shallot
- 1 large onion
- 10 g grated fresh ginger
- Zest of 1 orange
- 4 g peppercorns
- 12 cl dry white wine
- ½ clove chopped garlic
- 1 pinch each of paprika and curry
- 3 g saffron powder
- 5 g ginger powder
- 2 tablespoons vegetable broth
- 4 tablespoons cream
- Coarse gray sea salt (for marinating)
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- (Plus overnight marinating)
Experience the refined elegance of this poached salmon, a signature dish from Chef Hubert. The fillets are first cured in coarse gray sea salt for exceptional flavor and texture, then gently poached in a fragrant nage.
- The day before, place the salmon fillets on a plate and cover with coarse gray sea salt to macerate.
- Prepare the nage: Combine the shallot, large onion, grated ginger, orange zest, peppercorns, coriander seeds, dry white wine, and remaining indicated ingredients in 2 liters of water. Bring to a boil and simmer for 10 minutes.
- Blanch the vegetables in the nage: Start with carrots and spring onions for 6-7 minutes, adding broccoli and sugar peas 1 minute before the end. Cook the quartered artichoke bottom separately in lemon water.
- Rinse the salmon to remove excess salt, tie securely with string, and poach in the simmering nage for 4 minutes. Remove and arrange with the vegetables.
Spicy Sauce: Sauté the minced garlic, add all spices, then the vegetable broth. Reduce over medium heat for 3 minutes. Stir in cream, reduce slightly, and season to taste.
Recipe proposed by Chef Hubert, drawing on his expertise in fine seafood preparations.
