PINK SALMON WITH CAULIFLOWER CREAM AND SAUTÉED GREENS

SALMON FILLET

Make incisions on the skin of the filet to prevent it from shrinking during cooking. Sauté the skin side in a skillet until brown, with olive oil over high heat for 2 minutes. Turn the filetaround, lower the heat to a minimum, and cook for 3 more minutes. Set aside.

CAULIFLOWER CREAM

Sweat the onion cut into brunoise and set aside. Boil the cauliflower in plenty of salted water with the bay leaf. Set aside. Blend the cauliflower, onion, lemon juice and zest, Milkaut Profesional Crematto, and fish broth. Gradually stir in the oil to give it a silkier texture. Set aside.

SAUTÉED GREENS

Brown the bacon cut into lardons. Add the pak choi along with the crushed garlic and continue to sauté. Next, add the halved Brussels sprouts, which have been previously blanched along with the peas. Finish by sautéing with cold Milkaut Profesional Butter to add shine. Set aside.

CORAL TUILE

Mix the oil, water, flour, and ink in a bowl. Cook over high heat on a non-stick skillet until the bubbling subsides. Set aside.

PARSLEY OIL

Mix both ingredients and set aside. For a smoother consistency, strain the mixture through a sieve.

ASSEMBLY

Start by spreading a layer of cauliflower cream on the plate. Place the salmon filet on top, and arrange the sautéed greens around the sides. Finish by garnishing with the tuile and a drizzle of parsley oil.