Fillet of salmon with bergamot and chopped shellfish

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Ingredients

    • Frozen fruit purée 100% : Bergamot - 20cl
    • Salmon - 480g
    • Salsify - 900g
    • Fresh cream - 40cl
    • Mussels - 1kg
    • Fennel - 65g
    • Onion - 50g
    • White wine - 50cl
    • Water - 50cl
    • Mussel cooking liquid - 100cl
    • Chicken broth - 100cl
    • Razor shell - 8p
    • Soy sauce - 40cl
    • Mirin - 40cl
    • Rice vinegar - 30cl
    • Fresh Squeezed Lemon
    • Butter
    • Wakame (seaweed)

    Season the salmon with salt and pepper. Fry inhot olive oil.


    Peel and wash the salsifies and cut into thedesired shape. Cook until al dente in salted water with a dash of lemon juice.Drain. Fry the salsifies briefly in butter. Season with salt and pepper. Add adash of cream and reduce.


    Cut the fennels and onions. Braise in hotolive oil. Add the washed mussels, white wine and water. Cook until the musselsopen. Remove the mussels from their shell. Strain the cooking liquid and keepit for the sauce.


    Mix the mussel juice with the chicken brothand the cream. Reduce by half. Add the bergamot purée. Finish the sauce withsome butter. Season to taste.


    Wash the razor shells. Put them 15 seconds inboiling salted water. Remove the meat from the shells and cut its.


    Soak the wakamé (seaweed) in water. Add thesoaked wakamé to rice vinegar, soy sauce and mirin and marinate for at least 3hours before using.


    Cut the mussels into pieces. Mix with therazor shell tartare and the marinated seaweed. Season with a dash of olive oil,salt and pepper.


    In the plate, put the salsifiesand the salmon on the top. Garnish with shellfish and drizzle with some bergamotsauce.

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