4 servings
- 400g salmon fillet
- 250cl olive oil
- 1 cucumber
- 50g sugar
- 2 Granny Smith apples
- Fruit vinegar
- Salt and pepper
Day before: Salt 400g salmon fillet for 4 hours. Later, rinse under water and let the salmon dry in a linen cloth.
Day of cooking: cut the salmon in 4 equal pieces and place on a small plate with 250cl olive oil. Cook the salmon for 20 minutes in the oven at 50°C. Take out of the oven and leave the salmon at room temperature until serving.
Dice ¾ of a cucumber in small cubes and add ¼ of a Granny Smith apple, also cut into small cubes.
Season with a fruit vinegar, salt and pepper. Make syrup with 50g of sugar for 500g of water and plunge 2 Granny Smith apples.
Peel and cook for 10 minutes. Let cool, then mix to get a fine purée.
Whip the cream and add the stewed apple. Reduce 10cl grapefruit juice and 50g of sugar to make a syrup juice, and then let it cool. Plate up the cucumber tartar, and present the salmon on top.
Decorate with the syrup juice. Make a stock from the whipped apple cream.