INGREDIENTS
2 salmon fillets (150–180 g each), skin removed
1 tablespoon of extra-virgin olive oil
Fine sea salt
2 tablespoons of fresh lemon juice
Zest of half a lemon
50 ml of light cream (or vegetable cream)
1/2 tsp of freshly crushed white voatsiperifery peppers
PREPARATION
Lightly salt the steaks, pan-fry for 2–3 minutes on side 1, then 1–2 minutes on side 2 (half-cooked). Cover with aluminum foil and let rest for 2 minutes.
In a small saucepan, heat the cream and lemon juice without boiling. Add the zest. Remove from the heat.
Add the crushed voatsiperifery grains to the emulsion at the last moment, mix.
Coat the salmon with the emulsion, finish with an extra pinch of voatsiperifery as a finishing touch.
Wine pairing : Unoaked Chardonnay (Canada / USA). Pro tip: For catering, serve in 80–100g portions as an appetizer, garnish with a drizzle of olive oil and zest.
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Voatsiperifery wild white pepper from Madagascar
18.99
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