4pc salmon 120 each (centre-cut deboned skin on)
2 carrots medium sized
8 green baby courgettes
200g green beans haricot vert
4 small fennel whole
1 bunch melisse (herbs from provence)
ltr clear chicken stock (brown)
100g clarified butter
Chinese pepper (Szechuan pepper)
Cut vegetables preferably with a mandolin.
Cook separately in salt water until al dente. Wash the melisse keep some for the garnish and slice the rest.
Season salmon pan-roast skin down in clarified butter for a few minutes then turn until half-cooked. Put aside and finish prior to serving.
Turnip vermicelli: Peel one turnip and shred into fine long strips to resemble fine rice noodles.
Finish the dish: Braise all vegetables in butter. Blanch the vermicelli and season.
Put a slice of salmon in each plate dress the vegetables pour the sauce garnish with melisse and Szechuan pepper.