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The Caterer

Daniel Galmiche's croustillant of salmon with szechuan pepper and turnip vermicelli

11 September 2006
Daniel Galmiche's croustillant of salmon with szechuan pepper and turnip vermicelli

Ingredients

4pc salmon 120 each (centre-cut deboned skin on)
2 carrots medium sized
8 green baby courgettes
200g green beans haricot vert
4 small fennel whole
1 bunch melisse (herbs from provence)
ltr clear chicken stock (brown)
100g clarified butter
Turnip vermicelli
Salt
Chinese pepper (Szechuan pepper)
Olive oil

Method

Cut vegetables preferably with a mandolin.

Cook separately in salt water until al dente. Wash the melisse keep some for the garnish and slice the rest.

Season salmon pan-roast skin down in clarified butter for a few minutes then turn until half-cooked. Put aside and finish prior to serving.

Turnip vermicelli: Peel one turnip and shred into fine long strips to resemble fine rice noodles.

Finish the dish: Braise all vegetables in butter. Blanch the vermicelli and season.

Put a slice of salmon in each plate dress the vegetables pour the sauce garnish with melisse and Szechuan pepper.

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