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.
