Recipe:

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.

Serving:

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.