80 grams salmon filet, skinned
extra virgin olive oil, as needed
sea salt, as needed
1/4 tablespoon English split peas, blanched, peeled
4 each Spring Onions, trimmed, cooked
1/2 cup Fava beans, peeled
1/2 cup Morels, sauteed
3 each creme brulee molds, large
Lightly coat salmon with extra virgin olive oil.
Season with sea salt.
Place in ceramic ovenware dish, cover with plastic wrap and place in a 225 degree F oven for 12 to 15 minutes.
Garnish with spring vegetables and drizzle with vinaigrette.
Fines Herbs/Red Radish Vinaigrette
Serves two
1.5 tablespoons red radish, brunoise
2 teaspoons chives, chopped
1 teaspoon tarragon, chopped
1 teaspoon chervil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Mix radish, herbs and extra virgin olive oil.
Add vinegar at the last minute.