• Servings


    For the main ingredient

  • 1000 ml virgin Baena olive oil
  • 50 fillets of Wild Salmon
  • For the fennel puree

  • 3000 g butter
  • 5000 g fennel
  • 100 g coriander
  • 1000 g carrot
  • For the emulsion

  • 2000 ml 104 refined olive oil
  • 100 g whole cayenne
  • 10 kg red tomatoes


  • For the fennel puree
  • Blanch, clean and cut up the fennel and carrots. Bake in the oven, wrapped in aluminium foil with a little coriander and butter. Process finely and pass through a fine sieve.
  • For the tomato puree
  • Peel and deseed the tomato. Heat the oil and add the tomato and a little cayenne pepper, let it cook gently. Leave to cool. Process and pass through a fine sieve.
  • For the Wild Salmon
    Take the fillets from the Wild Salmon. Cut into portions of 180 g.
  • For the gelatine
    Blanch the fennel branches, refresh and liquefy. Jell the resulting liquid with agar-agar, on a plate, to a depth of 0.5 cm. Cut into 1.5 cm squares.
  • Finishing and presentation
  • Cook the Wild Salmon in a frying pan with a little olive oil. Lay a base of tomato puree, arrange the Wild Salmon on top and the fennel puree at the side with fennel sprigs. Finish with a ring of virgin olive oil around the whole.

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