Difficulty: Medium (2/5)
Halve the tomatoes, remove the seeds, and arrange them cut-side up in a dish. Drizzle with olive oil and chopped garlic. Slow-roast in the oven for 1.5 to 2 hours, or ideally 10 hours at 50-60°C for perfect candied tomatoes.
Peel and sweat the shallots in a little butter. Deglaze with white wine, reduce, then add fish stock and reduce again. Strain, return to heat, stir in squid ink, and mount with butter for a glossy sauce.
Slice the salmon fillet thinly and quickly sear in a pan with olive oil. Drain on paper towels.
To plate: Layer 3 slices of seared salmon alternating with 2 candied tomato halves in the center of the plate. Surround with squid ink sauce, garnish with basil leaves, and sprinkle with gray mignonette and peppercorns.
Created by Chef Hubert
