Recette
Salmon ceviche with clementine
Mirto Marchesi
Ce jeune cuisinier d’origine tessinoise est bourré de talent. Il est aujourd'hui derrière les fourneaux du restaurant du Villars Palace: Le 1913.
Ingrédients
(For two persons)
200 g salmon fillet
The juice of one lime
3 g of coriander
30 g of brunoise celery
30 g of brunoise cucumber
2 g of chilli pepper
1-2 clementines
10 g of spring onion
Salt
Pepper
Olive oil
For finishing plate
2 radishes
Fountain cress
Edible flowers
20 g salmon roe
Espelette pepper
Villars Palace
Le 1913
Préparation
- Cut the salmon into medium-large cubes.
- Salt and add the lime juice, let it rest for 10 minutes. The fish will begin to «stew» with the acidity of the lime, add the rest of the ingredients and taste if the sauce is sufficient.
- Dress in a circle and decorate with the rest of the ingredients. Garnish the plate with Espelette pepper.
Mirto Marchesi, Villars Palace, Le 1913, Villars-sur-Ollon
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