Like every week, Pierre Herbulot slips into the shadow of a chef. This Saturday, Jérôme Banctel, the two-star chef from Gabriel in Paris, ranked among the best tables in the world, delivers his recipe for confit salmon with curry flavors.
Recipe for 8 people
Salmon
1 piece of salmon
300 g miso
Lift the salmon. Keep the heart of the 2 fillets
Cover the salmon with the miso and let marinate for 1 day.
Curry oil
650 g celeriac
65 g ginger
125g corn
100 g Japanese curry
400 g golden apple trimmings
3 L grapeseed oil
Mix all the elements in a blender then bake at 70 ° C
Leave to rest for a day then go to the Chinese to recover the curry oil
Celery reduction
1 L of celery juice
Reduce the celery juice to obtain 200 g reduction
Vinaigrette
200 g celery reduction
25 g apple juice
60 g apple cider vinegar
200 g curry oil
Mix the celery reduction and the apple juice over the heat gently
Add cold apple cider vinegar
Make the vinaigrette by gently rising with the curry oil
Golden Apple
8 golden apples
1,500 kg of apple juice
Lemon juice
Making Golden Apple Tubes
Cook the tubes in apple juice and lemon juice until boiling.
Grass and celery salad
2 g daikon purple cress radish
2 g purple mustard
1 g purple sisho
PM celery stalk
Make the herb salad
Peel the celery stalks then cut into brunoise and chop the leaves
Finishing and dressing
Detail the salmon in 50 g portions, snack on one side on the plancha then let cool.
Place the vinaigrette on the bottom of the plate, then arrange the salmon and the apples harmoniously and add the herb salad