Preserved salmon on olive oil, cucumber tartar and Granny Smith apple

by Frédéric Fouquet,
   
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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.

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