Gastronomixs

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.

Roast salmon belly fillet

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Ingredients

500

g

salmon belly fillet, skin removed

 

 

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.

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