Roast salmon belly fillet
This dish is called 'sake toro' in Asian cuisine when prepared with tuna belly, which is an expensive delicacy in Japan. Salmon belly is, however, underrated, which is a pity as the marbling of fat in the belly is very flavourful. Roasting the fish with a blowtorch produces a natural caramelising effect. Combines wonderfully with tangy, lightly acidic notes.
Recipe makes 500 grams.
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Ingredients
|
500 |
g |
salmon belly fillet, skin removed |
|
As needed: |
|
salt and pepper |
Preparation method
- Pat the bellies dry with paper towels.
- Briefly and fiercely roast on all sides with a kitchen blowtorch.
- Season to taste with salt and pepper.
Serving suggestions
- As a composition with sweet and sour cucumber, ponzu and wasabi macarons.
- In a sandwich with a salad of avocado, coriander and a soy dressing.
- Perfect in a composition with yuzu, sesame seeds, and spring onion.