Slice the skinless salmon loin into pieces. Peel the onions and carrots, then slice them into 1/2 cm rings.
Layer half the vegetables in a deep dish, top with the salmon pieces, and season generously with coarse salt and peppercorns. Add bay leaves and thyme sprigs, followed by the remaining vegetables. Pour grape seed oil over everything to fully cover.
Refrigerate and marinate for 48 hours, allowing the flavors to meld beautifully.
Just before serving, steam or boil the potatoes until tender. Peel and slice them.
Drain the salmon from the marinade, arrange on plates with carrot, onion, and potato slices. Finish with cracked pepper and serve immediately.
For the perfect pairing, enjoy with a crisp white Sancerre AOC from Domaine Franck Millet in Bué:
68 St-Vincent Street
18300 – Bué
02 48 54 25 25
https://www.millet-sancerre.com/
email: franck.millet@wanadoo.fr
