• Gilles GB

Salmon tartare, pear, celery, walnuts and walnut oil vinaigrette


A small pear-based starter recipe, the "Pyrus Communis" pear, which appeared 6000 years ago in Asia Minor, introduced into France by Louis XIV.


Over 22 million tonnes are produced annually, mainly in China, the USA and Italy. In France, almost half of the 130,000 tonnes of annual production comes from the Provence-Alpes-Côte d'Azur region.


This fruit is the 5th most consumed in France, perhaps thanks to its ability to accommodate in all savory or sweet forms ...





For this recipe we will use the Conference pear whose taste, slightly tart, will work wonders on the flesh of the salmon.





We will also use Kampot Pepper, pepper which has no white chemical treatment and lemon flavor, if you do not find it, just white pepper, celery branch which will bring its note of "rawness", two oils, sesame oil for its hazelnut flavor and walnut oil toasted or not depending on your taste.



For 4 people, you will need:

  • 200 g skinless wild salmon fillets,

  • Salt, pepper, Kampot pepper,

  • 40 g walnut vinegar,

  • 20 g of ginger vinegar,

  • 40 g walnut oil,

  • 30 g sesame oil,

  • 50 g of clementine juice,

  • Chopped chives,

  • Grated clementine zest,

  • 50 g conference pears, cut into brunoise,

  • 40 g celery-branch in brunoise,

  • 10 g chopped celery leaves,

  • 40 g crushed walnut kernels,

  • 2 conference pears.


For the ginger vinegar, simmer 1 l of white wine vinegar with 60 g of ginger, 1 tablespoon of salt, 1 tablespoon of sugar, 1 teaspoon of cloves and 1/2 stick of cinnamon, 10 mins covered, remove the spices, filter, you should have something usable, otherwise you should find it commercially.


Walnut oil dressing

  • Mix walnut vinegar with ginger vinegar, salt and Kampot pepper,

  • Whisk well, add the oils while continuing to whisk,

  • Add the clementine juice,

  • Adjust the seasoning, reserve,

Salmon tartare

  • Cut the flesh of the salmon into a fine brunoise,

  • Bind with sesame oil,

  • Add the chives,

  • Season with salt and Kampot pepper,

  • Add the grated clementine zest,

  • Reserve,

Vegetable tartare

  • Mix the pear brunoise with the celery-branch brunoise,

  • Add the chopped celery leaves,

  • Season,

  • Add the walnuts,

  • Combine with the walnut oil vinaigrette,


Presentation

  • Peel, cut the pears into thin strips,

  • On the plate, place a slice of pear,

  • Place a 5 cm diameter circle on it,

  • Fill the tartare with vegetables halfway up, pack down,

  • Fill with the salmon tartare,

  • Cover with a pear disk,

  • Add the remaining vegetable tartare around.


And to accompany this little starter, a white Sancerre from the Domaine du Pré Semelé or a Pouilly-Fumé La Loge aux Moines Monopole by Patrice Moreux (both less than 25 €)

And good tasting to you and see you soon ;-)








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