In this recipe, Émilien Rouable, a chef, elevates the flavors of Scottish salmon. Its tender orange flesh and unique taste, contributing to Scotland's culinary reputation, is showcased in a marinated with peaty whiskey.
Mix the salt, sugar, citrus zest, and dill. In a dish, spread half of this mixture and place the salmon fillets on top. Pour the whisky over the salmon and gently massage it. Then cover with the remaining salt/sugar mixture. Cover with plastic wrap and let it rest in the refrigerator for 36 hours.
Rinse the salmon thoroughly to remove excess salt and sugar. If necessary, store the salmon vacuum-sealed or in a container with grapeseed oil.
Peel the celery and cook it in a mixture of water and milk to keep it white. Once cooked, blend it with a little butter to achieve a smooth texture. Split the vanilla pod to extract the seeds. Add them while continuing to blend.
To finish, place the salmon in a thick block or in thick slices at the center of the plate. Decorate with dots of creamy celery, chopped dill, and a few thin slices of radish.
0 servings
4
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