Contact

VANILLA SALMON

Chef :

Original creation by Samuel ALBERT,
Lauréat Top Chef 2019,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France

Brand
Quantity :

Recipe for 10 individual starters

INGREDIENTS

Ingredients

160 g salmon (or other white fish),
about 10 pieces
10 pieces salmon (or other white fish)
250 g butter
1 vanilla pod
13 cl Mount Gay® Black Barrel rum 43%
2 shallots
1 daikon (turnip)
10 cl cream

Step

Grill salmon pieces or cook as desired.
Cut butter into small cubes.
Cut daikon into small cubes and blanch.
Chop shallots and sauté in a little butter.
Deglaze with Mount Gay® rum.
Add vanilla pod, split in half and cream.
Beat with butter, adding small cubes at a time.
Arrange, starting with the turnip, then the grilled salmon and
finally the sauce.