Salmon, fennel and liquorice
Recipe by Roland Chanliaud

Salmon: Washed, remove fat, season, roll in cling film and cooked to a core temperature of 40°. Cool and set aside.

Sesame Salt: 100 g of pan roasted black sesame seeds that are then put through the Pacojet twice with 20 g of rock salt.

Iodine Jus: 8 g of powdered liquorice and 3 zanoid seeds mixed into 1 dl water. Bring to the boil and then allow to cool. Mix with 4 dl of fennel juice, 10 oysters and their liquor and the lemon balm. Strain and set aside.

Garnish: Whipped cream mixed with a little cubed smoked salmon, chopped dill, chopped oysters, shallots, white wine and lemon juice. Season the mixture.

Rice Tuile: 2 litres of stock in which 200g of rice is cooked until all the stock has been absorbed. Blend the rice. Add squid ink. Pass through a fine sieve. Spread on a silpat non-stick baking mat and bake at 150° for 8 minutes.

Extras: Finely diced raw fennel, dill, lemon balm, borage flowers.

Smoked Salmon: Marinade: 1 kg coarse salt, 1 kg sugar, 100 g mignonette. Leave to marinate in the salt for 12 hours. Leave for 1 hour to drain. Smoke for 4 to 6 hours.

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