Marinated salmon on a potato crostini, confit fennel and “crème fraiche”

Xavier Boyer

Xavier Boyer

17th December 2014

Marinated salmon on a potato crostini, confit fennel and “crème fraiche”

A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Marinated salmon on a potato crostini, confit fennel and “crème fraiche” recipe.

Ingredients

  • One filet of 1.2 kg salmon, marinated for 24 hours
  • 300g of sugar
  • 300g of rock salt
  • 1 fennel
  • 2 zest of lemon
  • 30g of star anis
  • 30g of coriander seed
  • 30g whole white pepper corn
  • Dry fennel garlic
  • Thyme
  • Fleur de sel
  • Nutmeg
  • Crème fraiche
  • Potato
  • Lemon juice
  • Olive oil

Method

For the salmon :

For one filet of 1.2 kg, marinated 24 h with 300g of sugar, 300g of rock salt, 1 fennel, 2 zest of lemon, 30g of star anis, 30g of coriander seed et 30g whole white pepper corn, mix all in the robot coupe until it’s like a paste. Cover the salmon.

Then slice thinly.

For the Galette:

Grated Agria potatoes, then mix with egg white, nutmeg, salt and pepper. Cook in a pan with clarified butter. Dry on paper.

For the fenouil:

Thinly slice the fennel with the mandolin, blanch it in salted boiling water, then marinade in olive oil, dry fennel garlic, thyme and fleur de sel.

For the Crème:

Mix crème fraiche with salt and lemon juice.

For the dressing:

Warm the potato on the teppan-yaki, and then add the well-seasoned fennel, the crème fraiche, cover with the salmon, finish with avruga eggs, and dill.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you