Salmon flakes lightly cooked with raspberry vinegar and pink peppercorns
The salmon makes a lovely and delicate flavour pairing with the raspberry vinegar and pink peppercorns. Very easy to prepare, but cooking time is critical!
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 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
600 |
g |
salmon fillet |
|
50 |
ml |
raspberry vinegar |
|
|
|
olive oil |
|
|
g |
pink peppercorns |
|
|
|
fleur de sel |
Preparation method
- Slice thin sections of salmon, or carefully separate the individual flakes of the fillet, as in the photo.
- Place the flakes on a steel tray.
- Sprinkle with raspberry vinegar, olive oil, pink peppercorns and fleur de sel.
- Heat the flakes in a 50°C oven for approx. 6-8 minutes.
- The salmon should be half-cooked.
Serving suggestions
- As an amuse-bouche with a salad of herbs, for example: orache, nasturtium, coriander, and flowers such as borage and wood violets.
- As a starter, e.g. with components of tomato, avocado, cucumber, fennel, or chicory.