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.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,900 components and hundreds of compositions!
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.