Marinated Fillet of Alpine Salmon on Marinated Vegetables

Pickle salmon with the spices, olive oil and skim milk for at least 24 hours.

Slice the shallots, ginger root and garlic and sauté in oil with the lemongrass, add the coriander and peppercorns, sprinkle with the sugar. Let this melt while stirring and deglaze with Noilly Prat. Reduce by 3/4, top up with chicken stock and simmer gently for 30 minutes, then leave to cool.

Mix with all oils, lemon juice, vinegar, salt, pepper and brown sugar to marinade and season quite spicy.

Peel carrot and celeriac and cut into slices about 1 cm thick with fennel and sauté lightly in butter, cover with water, season, simmer gently until vegetables are tender. Carefully drain the juice and add to the marinade.

Cut peeled celery into small stalks, blanch in salted water.

Remove the skins from the tomatoes, remove the seeds and cut into quarters.

Drain cooked vegetables and let marinade with remaining vegetables at room temperature for at least 4-5 hours.

Remove salmon from marinade, slice thinly, remove vegetables from marinade and serve together with salmon.

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