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.