Salmon with hyssop essences and candied vegetables from Maussane


For 10 people


  • 1 whole salmon, around 2 kg
  • 15 g salt
  • 1.5 l water
  • 10 T extra virgin olive oil from Maussane
  • 600 g cucumber
  • 200 g spring onions
  • 300 g mini-custard marrows
  • 300 g pink radish
  • 300 g mini-leeks
  • 200 g shallots
  • 200 g pink Lautrec garlic
  • 1 bunch hyssop
  • 1 lemon
  • 100 g whiting flesh
  • 100 g scallops
  • Salt
  • Pepper
  • 400 g butter
  • 1 bunch chives
  • 200 g liquid cream
  • 200 g cuttlefish ink tagliatelle
  • 200 g egg tagliatelle
  • 200 g cockles
  • White wine
  • 200 g squid
  • 15 g clarified butter
  • 1 bunch dill
  • 30 g borage flower
  • 1 candied Menton lemon



Lift the salmon fillets and cut 10 good pieces measuring 9 cm x 4 cm.

Plunge the pieces for 20 to 25 min in salted water. Then desalt in running water in a tub for around 20 minutes. Set aside.

Wash and peel all the vegetables. Cut into a quarter moon shape before boiling until cooked, then refresh to ensure they keep their colour. Keep a little of the cooking water too. Next, candy the vegetables in olive oil with the shallot, garlic and hyssop.

Press the lemon, and put through a strainer.

Make a mousseline by blending the whiting flesh with the very cold scallops. Season with salt and pepper, add the butter and chives, and finish with the cream. Strain through a fine mesh. Add another few crushed hyssop leaves.

Cook the tagliatelle separately in salted water. Do not rinse, and arrange very straight on a sheet.

Rinse the cockles, and cook in a mussel pot with the white wine. Wash the squid and cut them before fast-frying on high heat or on a plancha with clarified butter.

Cut some large sheets of plastic food wrap (one per piece). Arrange the two types of tagliatelle on top, alternating white and black. Dab on a thin layer of mousseline, then arrange the salmon pieces on top. Wrap delicately, keeping the rectangle shape.

Cook at low temperature in a Chinese bamboo steam cooker with the cooking water from the vegetables flavoured with the hyssop. Cook to a core temperature of 51°C.

Arrange attractively on a plate, sprinkling with dill, borage flower and pieces of candied lemon.



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