Caramelized Salmon in Seaweed Stock

The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don't have access to seaweed, you can use Japanese miso soup  (available in shops), a stock of mushroo…

The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don't have access to seaweed, you can use Japanese miso soup (available in shops), a stock of mushroom, or even ordinary meat stock.

INGREDIENTS:

Number of servings

Servings: 4 (as an appetizer)

List of ingredients

400 g. (14 oz.) salmon fillet, skinned and boned

2 teaspoons raw sugar

⅓ cup celery root, shredded

⅓ cup rutabaga, shredded

⅓ cup carrot, shredded

2 cups bladderwrack seaweed

1 ⅔ cups water

Fresh lovage or other herb

PREPARATION:

  • Put the seaweed in a pot with the water. Bring to a boil and let simmer a few minutes. Strain the stock and add the root vegetables. Let them simmer a few minutes by the boiling point.

  • Cut the salmon fillet in thin slices and arrange in soup plates. Sprinkle sugar carefully. Burn with a crème fraîche torch or ski torch until the sugar is caramelized (or caramelize the sugar in the oven under the grill) and the salmon has a nice crust but is still raw in the middle.

  • Pour the warm stock to cover the fish, so it gets lightly cooked in the stock.

  • Arrange root vegetables and lovage on top, and serve immediately.

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Fried Scallops with Salmon Roe and Spring Onions

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Soused Herring with Potato Salad and Classical Trimmings