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Recipe
Ingredients:
- 1 salmon fillet
- 200 g fresh chopped ginger
- 300 g brown sugar
- 50 ml virgin olive oil
- 1 teaspoon ground cumin
- 3 medium sized mandarin (zests and juice)
- 250 g coarse salt
- 25 g pink peppercorn
Methods:
- In a large pan, place the whole salmon fillet skin off.
- Cut slight incisions on the upper half of the salmon using a cutting knife in a squared pattern of 1/2 inch wide in length and width. Be careful not to cut too deep in the flesh.
- Soak the salmon with the olive oil and the mandarin juice.
- Then cover with the ginger and mandarin zests.
- Afterwards, add the brown sugar, ground cumin and pink peppercorns ending with a topping of coarse salt all over the salmon fillet.
- Leave in the refrigerator for at least 8 hours.
- Make sure you get a firm texture and caramelized appearance.
- Rinse with cold water to remove the exceeding marinade.
- Cut the candied salmon in squared shapes following the previous incisions.
- In a bowl, add a little brown sugar, mandarin juice and pink peppercorn over the squared pieces.
- Serve the candied salmon with crispy lettuce with a lemon and coriander dressing.
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The Manoir du Lac Delage...
Bordered by a calm lake and surrounded by mountains, the Manoir du Lac Delage combines nature's goodness with gastronomical pleasures. In our spa, abandon yourself to our cares that come from european know-how, they will help you re-energize body and soul. Great romance, sporting getaways, the Manoir allows yourself to re-energize yourself in a natural decor.
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Last update: Friday, July 30, 2010
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40, avenue du Lac, Lac Delage (Québec), G3C 5C4, Phone: 418 848-2551 , Toll free: 1-888 202-3242 , Fax: 418 848-6945, E-mail: info@lacdelage.com
40, avenue du Lac
Lac Delage (Québec)
G3C 5C4
Printed on: Friday, July 30, 2010
Fax: 418 848-6945
Toll free: 1-888 202-3242
E-mail: info@lacdelage.com
Website: http://www.lacdelage.com/
