Tandoori Salmon Tataki, mango ponzu coulis, peas with seaweed butter and samphire

Ingredients

4 servings

• 300 g salmon fillet center cut, skinless (Label Rouge or organic Scottish)
• 30 g tandoori spice
• 200 g ripe mango (flesh)
• 20 g ponzu sauce (Japanese citrus soy sauce)
• Espelette pepper
• salt
• 200 g fresh shelled peas
• 50 g seaweed butter
• 40 g samphire
• 1/2 lemon

Steps

1. 1

   Cut the salmon lengthways into 4 steaks. Salt on each side.

2. 2

   Put the tandoori in a flat dish. Coat the salmon steaks with tandoori on all sides.

3. 3

   Heat a non-stick pan with a little olive oil.

4. 4

   Sear the steaks over medium heat for 10 to 15 seconds on each side (be careful not to burn the tandoori). Remove immediately to a plate to stop the cooking.

5. 5

   With a very sharp knife, cut each salmon steak into thin 5mm slices.

6. 6

   In a blender, place the mango flesh with the ponzu, a pinch of Espelette pepper and fine salt.

7. 7

   Blend until smooth, adjust the seasoning. It should be very tangy. This will be the condiment for our recipe.

8. 8

   Cut the samphire into small 1 cm pieces.

9. 9

   In a pot of well-salted water, plunge the peas for 2 minutes.

10. 10

    Cool immediately in ice water then drain.

11. 11

    In a small saucepan, squeeze the juice of the yellow lemon.

12. 12

    Cut the seaweed butter into small pieces.

13. 13

    Gently heat the lemon juice and, using a sauce whisk, add the butter little by little to emulsify (the sauce thickens, the mounted butter begins).

14. 14

    When all the butter is emulsified, add the samphire and peas.

15. 15

    Keep on the corner of the stove. Be careful, the sauce must not boil, otherwise it risks breaking.

16. 16

    For plating: On a black plate, delicately place the tataki slices in the center in a line. Add dots of different sizes of mango coulis around. Then put the peas and samphire on and around the tataki. Finish with the mounted seaweed butter over the fish and around the plate.