A spring-like French dish was created using salmon.
This time, I made a moist confit and created a tender salmon that melts in your mouth.
Just by touching it, it loosens up and is ready to drink.
The garnish is also spring-like and refreshing.
George used a little technique to create the thickness of the salmon, but I've told you how to easily reproduce it, so please give it a try if you like!
Ingredients (about 2 servings)
300 g salmon (for sashimi, thick is recommended)
1 clove garlic
A few green onions
15 to 20 cc olive oil
For the sauce
400cc water
40 g salt
20g sugar
For the salad
1 fresh onion
1/3 carrot
1/2 stalk celery
A pinch of lemon zest
A pinch of parsley
White balsamic vinegar, olive oil, salt and pepper to taste
20 shiso leaves
1 dried plum
5 to 10 cc olive oil