Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Fountain salmon, asparagus & strawberries

Fountain salmon, asparagus & strawberries

Strawberry and asparagus tartare, pan-seared salmon and a white wine sauce make up this springtime recipe from chef Oscar Garcia.

This recipe by Oscar Garcia, chef of the Cueillette restaurant in Altillac, comes from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 6
  • Preparation time: 20 min
  • Cooking time: 35 min

Ingredients for fountain salmon, asparagus & strawberries

  • 1 brook salmon
  • Salmon eggs

For the white wine sauce

  • 4 shallots
  • 25 cl white wine
  • 25 cl cream
  • 40 g butter
  • 1 bouquet garni

For the strawberry and asparagus tartar

  • 6 large white asparagus spears
  • 4 green asparagus spears
  • 1 sprig lemon balm
  • 10 large Mariguette strawberries
  • olive oil
  • Flower of salt

Steps for the fountain salmon, asparagus & strawberries

  1. Prepare the salmon: lift the fillets, remove the bones, trim and portion into 6 pieces. You can ask your fishmonger to do this.
  2. Make the white wine sauce: using the bones and bouquet garni, create a fish stock. Cook for 20 min with 50 cl water. Sweat the chopped shallots and add the white wine. Reduce, then add the fish stock. Reduce again and add the cream. Allow to concentrate and correct by adding white wine. Beat with butter.
  3. Make the strawberry and asparagus tartar: peel, trim and bevel the white asparagus heads. Finely dice the green asparagus and white asparagus tails. Halve 3 strawberries, dice the rest and mix with the asparagus brunoise. Season, add oil and chopped lemon balm. Cook the asparagus heads in boiling salted water for 12 min.
  4. Cooking the salmon: place the salmon back in a hot pan. Remove and allow to finish cooking off the heat. Season with fleur de sel.
  5. Arrange a quenelle of tartare, a spoonful of sauce sprinkled with salmon roe, the white asparagus and the strawberry "croque sel" on each plate. Garnish with a few flowers from your garden and lemon balm.

For furtherinformation:

These recipes might interest you

Oysters with cucumber, Granny Smith apple and radish condiment Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.
Tangerine and tonka bean crepes by Nina Métayer Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans
Tatin of celery and white pepper refreshed with yogurt Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.
Orange beet Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.
Foie gras with saikyo miso, dashi-melted daikon Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.
Pollack with celery and chervil beurre blanc Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners