Marinated salmon with beet pulp
Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.
This recipe from Luc Trochon, chef at Panisse restaurant in Nice, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make marinated salmon, beet pulp with Sichuan berries and cranberries.
Serves 10
Preparation time: 20 min.
Drying: 24 h
Marinating: 4 days
Ingredients for Luc Trochon's marinated salmon
- 1 salmon fillet, 1.3 kg
For marinade n°1
- 80 g coarse salt
- 30 g sugar
- 2 star anise
- 2 tbsp. black pepper
For marinade n°2
- 250 g raw beet
- 2 tbsp. Sichuan pepper
- 2 tsp (10 g) pink berries
- 2 tsp (10 g) coriander seeds
- 2 tsp sesame oil
For the finishing touch
- Beet pickles
- Cranberry pickles
- 200 g Isigny heavy cream
- Country-style bread
- 10 g pink berries
- Olive oil infused with lemon peel
- Black pepper
- Specific equipment
- Centrifuge
- Vacuum machine
Steps for Luc Trochon's marinated salmon
- Salmon: 4 days beforehand, dress, lift and de-bone the salmon fillets (or ask your fishmonger to do so). Set aside in a cool place.
- Marinade n° 1: Crush the pepper and star anise with the sugar and mix with coarse salt. Place the salmon fillets on the bottom of a tray and cover them completely with the mixture. Marinate for 24 h. Rinse and leave to dry in cling film in the fridge for 24 h.
- Marinade no. 2: Centrifuge the beet and remove the pulp. Mix with Sichuan pepper, coriander seeds and pink berries. Add the sesame oil. Spread the pulp over the salmon fillets. Filter and vacuum-seal. Place a weight on the fillets and chill for 3 days.
- Finishes: Slice the salmon thinly and arrange on the plates. Add the cranberry and beet pickles, a few pink berries and freshly ground pepper. Drizzle with lemon olive oil at the last minute. Serve with a sauce boat of raw farmhouse cream and toast.
Has this recipe inspired you to discover Luc Trochon's cuisine? Read the Gault&Millau review of Panisse.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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