Chef(s) Marc BLOUIN (Manoir du Lac Delage) offer(s) you
the following appetizer:
Ginger, mandarin and pink peppercorn candied salmon
Ingredients:
1 salmon fillet
200 g fresh chopped ginger
300 g brown sugar
50 ml virgin olive oil
1 teaspoon ground cumin
3 medium sized mandarin (zests and juice)
250 g coarse salt
25 g pink peppercorn
Methods:
In a large pan, place the whole salmon fillet skin off.
Cut slight incisions on the upper half of the salmon using a cutting knife in a squared pattern of 1/2 inch wide in length and width. Be careful not to cut too deep in the flesh.
Soak the salmon with the olive oil and the mandarin juice.
Then cover with the ginger and mandarin zests.
Afterwards, add the brown sugar, ground cumin and pink peppercorns ending with a topping of coarse salt all over the salmon fillet.
Leave in the refrigerator for at least 8 hours.
Make sure you get a firm texture and caramelized appearance.
Rinse with cold water to remove the exceeding marinade.
Cut the candied salmon in squared shapes following the previous incisions.
In a bowl, add a little brown sugar, mandarin juice and pink peppercorn over the squared pieces.
Serve the candied salmon with crispy lettuce with a lemon and coriander dressing.
