Recipe: Salmon Tartare and Watercress Cream

Name: Tartare de saumon et crème de cresson
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6 portions
Ingredients: Pour le tartare :500 g de saumon sans peau et sans arête,2 oignons nouveaux, ou 2 échalotesun peu d'aneth frais haché1 citron vert3 cl d'huile d'olive,15 gr de sel,5 gr de poudre de piment d'Espelette,3 pincées de fleur de sel,Pour la sauce :15 cl de crème liquide,1 botte de cresson,4 gr de selpoivre du moulin,Pour les pommes paille :400 g de pommes de terre à chair ferment,1 l d'huile de friture (pépins de raisins),Sel fin

By Chablis2011 ★ ★ ★ ★ ★ 4.2/5 (12 reviews) Starters

Prep 40 min

Cook 10 min

Total 50 min

Servings 6 serv.

Ingredients for 6 servings

For the tartare:

500 g of salmon without skin and bones,
2 spring onions, or 2 shallots
a little fresh chopped dill
1 lime
3 cl of olive oil,
15 gr of salt,
5 gr of Espelette pepper powder,
3 pinches of fleur de sel,

For the sauce:

15 cl of liquid cream,
1 bunch of watercress,
4 gr of salt
ground pepper,

For the straw potatoes:

400 g of firm potatoes,
1 l of frying oil (grapeseed),
Fine salt

Step-by-step directions

For the salmon tartare and sauce:

1- Finely mince the spring onions (or shallots).
Grate the zest and extract the juice from the lime.
Cut the fresh salmon into small cubes, then mix everything together with the spring onions, dill and the zest and juice of the lime.

2- Season with fleur de sel and Espelette pepper, then add a splash of olive oil and adjust the seasoning.
For the sauce:

3- Sort and wash the watercress leaves.
Bring the cream to a boil with the salt and plunge the watercress leaves into it. Bring to a boil then blend the preparation. Cool quickly.
For the straw potatoes:

4- In a deep fryer or large pot, heat the frying oil to 180°C.

5- Peel and wash the potatoes.
Using a mandoline, slice the potatoes into julienne lengthwise, then place them in a large bowl of cold water. Let rest for five minutes to allow the starch to settle to the bottom. Rinse the potatoes under running water and dry them well with a clean cloth.

6- Divide the potatoes into five equal parts. Fry each portion for approximately 4 minutes, stirring the oil with a slotted spoon to prevent the fries from sticking together. Remove the fries with the slotted spoon and place them on a plate lined with paper towels.
Salt and set aside.

7- In a stainless steel ring, arrange the tartare in the center of the plate, top it with a mound of straw potatoes and add a line of watercress cream.
Chef's tip: If you need to store the straw potatoes, keep them in a dry and temperate place.