Parisian salmon recipe with Prunier Saint-James caviar by Yannick Alléno
Serves 4:
1. Lovage oil
* 240 g lovage, stems removed
* 400 ml grape seed oil
Wash the lovage and blanch for 30 seconds.
Plunge into a bowl of ice, then drain.
Blend the lovage with the grapeseed oil heated to 65 °C.
Strain and set aside in the fridge.
2. Lovage mayonnaise
* 15 g egg white
* 8 g rice vinegar
* 1 g salt
* 50 g lovage oil
Blend the egg white, vinegar and salt.
Stir in the lovage oil.
Set aside in a pastry bag.
3. Balik salmon
*1.2 kg Balik Tsar salmon
Cut 4 slices of salmon, each weighing 50 g, then chill until ready to serve.
