Salmon ice cube, sea bass and scallops, refreshing condiments

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • Frozen fruits IQF : Rhubarb - 400 g
    • Frozen fruit purée 100% : Lemon - 120 g
    • Frozen fruit purée 100% : Lemon - QS
    • Sugar - 30 g
    • Tunisian olives - 60 g
    • Lemon in brinne (julienne) - 50 g
    • Salt and pepper
    • Olive oil - 200g

    Boil the lemon puree with the rhubarb puree so as to make a slightly crunchy compote, add sugar and set aside. 

    Cut the olives in small strips, add the rhubarb with the julienne lemon. Mix with olive oil, salt, pepper to your liking and adjust the acidity to your taste. 

    Set in refrigerator.

    In this step

    Frozen whole fruit and pieces IQF


    • Frozen fruit purée 100% : Blood orange - 60 g
    • Frozen fruit purée 100% : Lime - 40 g
    • Frozen fruit purée 100% : Lemon - 40 g
    • Red onion - 40 g
    • Chive - 4 g
    • Thai spring onion - 12 g
    • Balsamic vinegar - 24 g
    • Salt and pepper
    • Olive oil - 100g
    • Seeded mustard - 24g
    • Egg yolk - 25g

    Very finely chop the red onion, chives and spring onion. 

    Mix together the yellow lemon and lime purees with the balsamic vinegar. 

    In a bowl, put egg yolks, coarse-grained mustard, salt and pepper then start the emulsion with olive oil.  Pour the mixed citrus fruit purees, then add the finely chopped ingredients. Season as needed.

    In this step



    • Runny honey - 2
    • Rice vinegar - 200 g
    • Brown sugar - 75 g
    • Onion - 50 g
    • Pink garlic - 2 gousses
    • Ginger - 20 g
    • Basil - 6 feuilles
    • Soy sauce - 15 g
    • Basil olive oil

    Defrost 250g of mango.  In a sauté pan, steam the Birdseye chilli with the brown sugar and rice vinegar as well as the very finely chopped white onion. 

    Cook for 10 minutes until all ingredients thicken, obtaining a compote consistency. Add finely chopped garlic. Let cool then add the mango cut in little cubes, grate the ginger then add the very finely cut basil. 

    Salt with soya sauce, add olive oil for desired consistency, season accordingly. Put in refrigerator to set.

  4. montage


    • Salmon - 400 g
    • Sea bass - 400 g
    • Scallops - 300 g

    Cut fair-sized strips into the salmon and sea bass fillets.

    Remove scallops from their shells and set on an ice pack so all remains firm and fresh. 

    In front of your guests, finely carve out strips from the fillets of raw fish.  Cut each scallops into 4 or 5 depending on its size. On a small plate, arrange the fish and scallop in a fan-like arrangement and then season with condiments requested by your guests. Serve very chilled. To embellish your buffets, take a stainless steel container with water drainage system and beneath place a bright spotlight, then lay a block of flat ice to place your fish arrangement. 

    Depending on your cravings and the season, you could also serve sea-bream, monkfish, large King Crab legs.

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