Salmon Tataki with Feferoni, Ginger and Garlic Velouté


For the Salmon Tataki :

  • Fresh salmon fillet (200g)
  • Soy sauce (2 tablespoons) 
  • Sesame seeds (1 tablespoon)
  • Bornibus Feferoni (2, thinly sliced)
  • Sesame oil (for cooking)
  • Chives (for garnish)

For the Ginger and Garlic Velouté :

  • Fresh ginger (1 piece, 5 cm, minced)
  • Garlic (2 cloves, minced)
  • Potatoes (2, peeled and diced)
  • Vegetable stock (500 ml)
  • Coconut milk (100 ml)
  • Salt and black pepper (to taste)
  • Fresh coriander (for garnish)


For the Salmon Tataki :

  • Preparing the salmon : 
    • Cut the salmon fillet into thin slices.
      Brush salmon slices with soy sauce and roll in sesame seeds.
  • Cooking the Tataki : 
    • In a hot frying pan, add a drizzle of sesame oil.
    • Quickly sear the salmon slices on both sides, leaving the center slightly raw.
    • Remove from heat and allow to cool.
  • Assembly: 
    • Arrange the salmon slices on a plate.
    • Garnish with Bornibus Feferonis and chives.

For the Ginger and Garlic Velouté :

  • To prepare the Velouté : 
    • In a saucepan, sauté the minced ginger and garlic in a little oil until they release their fragrance.
  • Add the potatoes: 
    • Add the diced potatoes and stir.
  • Cooking: 
    • Pour the vegetable stock into the saucepan and simmer until the potatoes are tender.
  • Blending: 
    • Use an immersion blender to reduce the mixture to a smooth purée.
  • Adding the Coconut Milk: 
    • Add the coconut milk and mix well. Heat gently.
  • Seasoning: 
    • Season with salt and black pepper to taste.
  • Finishes: 
    • Garnish the velouté with chopped fresh coriander.


Serve the slices of Salmon Tataki with the Ginger & Garlic Velouté. It’s a delicate combination of flavors, with the crunch of the Bornibus Feferonis and the sweetness of the ginger-garlic velouté.

BS1817 Feferoni