Filet de saumon Loch Duart mariné à la livèche, herbes marines, salicorne, concombre mariné et caviar Attilus Royal Oscietra

Ingrédients

• Side of line caught Loch Duart Salmon - 1
• Salt - 250g
• Sugar 1 star anise - 250g
• Lemon zest - 100g
• Whole white peppercorns 100g lovage leaf and stalks - 5g
• Feuille de Bric pastry
• Free range egg yolk
• Tsp. onion seeds
• Blanched lovage leaves - 100g
• Extra virgin olive oil - 150g
• Sunflower oil - 150g
• Egg yolks - 2
• Dijon mustard - 1 Tsp.
• Cider vinegar Seasoning - 1 Tbsp.

Préparation

1. 1

   For the cure:1.In a food processor, add all of the ingredients for the cure and blitz together.

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   2.Place the fish on a flat tray using greaseproof paper and cover the sides of fish with the cure.

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   3.Massage the cure into both sides and cover with a second sheet of greaseproof before using asecond weighted tray on top to press it together. Refrigerate overnight.

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   4.The following day, wash off the cure under cold water.

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   5.Pat both sides down using a cloth to rid ofany excess water and to ensure the fish is as dry as possible.

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   For the Onion Crisp:6.Separate one sheet of the Bric pastry and lightly egg wash using a brush.

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   7.Sprinkle the top with the onion seeds and place on a baking tray.

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   8.Bake in the oven on 190 degrees for 2-3 minutes, (ensure that the fan is switched off).

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   9.When ready remove from the oven, leave on a cooling rack to cool down, and break it into shardsready for garnishing the dish.This will add some savoury notes as well as some crunch to this lovely recipe.

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    For the Lovage Oil:10.Blanch the lovage leaves in boiling water add the oils, and liquidise using a hand blender beforepassing through a muslin cloth.

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    11.This will create a beautifully clear lovage scented oil to be able to make the lovage emulsion.

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    Lovage Emulsion:12.In a food processor, add the egg yolks, mustard, and vinegar

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    13.Using a jug, gradually add the pre-prepared lovage oil until it thickens and continue to add untilyou reach the desired consistency.

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    14.Be careful not to split the sauce. Taste before you add the seasoning but keep in mind that the salmon has already been cured and therefore has a salty taste.

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    15.For the Salad consisting of a general mix of the following leaves (Oyster leaf, flower Samphire, Sea purslane, Bronze fennel).

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    16.Pick and wash all of the various leaves and sea herbs, ensuring that they are fresh.

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    17.Peeled, deseeded cubes of cucumber placed in a good quality Chardonnay vinegar and seasonin.

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    18.Arrange salad around the cubes of salmon and shards of the onion crisp, before finishing with the lovage emulsion.

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    19.Finish off by adding Attilus Oscietra Caviar on top of each cube of salmon for a stunning dish.