Duo Chefs Dario Cadonau & Martina Caruso

Mare and Monti

Alpine Salmon meets Sea Fennel

Serves 4

Royal Salmon · Carrot · Salt Lemon · Capers · Wild Fennel

The harmony of the lightly smoked Alpine salmon blends wonderfully with the floral freshness and fine tension of the subtle licorice note. The slightly caramelized capers add extra depth to the dish and underline the complexity of the champagne.

Veuve Clicquot Recipe Alpine Salmon meets Sea Fennel

Alpine Salmon meets Sea Fennel

Serves 4

Ingredients

Royal Salmon

4 portions of Royal Salmon, lightly smoked

Carrot Tartare

80g carrots, diced
20g smoking sawdust (or wood chips)

Carrot Cream

5 carrots
50g butter
Salt
Pepper
Lemon zest
Lemon juice

Baby Carrots

4 baby carrots
Salt

Wild Herb Marinade

100g balsamic vinegar
A few sprigs of thyme, finely chopped
20g vegetable stock
30g olive oil
Salt
Pepper

Garnishes

40g salt lemon
40g candied capers
60g wild sea fennel

Preparation

1. Royal Salmon

Cut the lightly smoked Royal Salmon into 80 g portions.
Lightly sear the surface of each portion with a kitchen blowtorch.

2. Carrot Tartare

Dice the carrots into small cubes.
Place them in the oven with the smoking sawdust and smoke at 75 °C (167 °F) for 13 minutes.

3. Carrot Cream

Peel the carrots, cut into large pieces, and boil until soft.
Blend until smooth and season with salt, pepper, lemon juice, lemon zest, and butter.

4. Baby Carrots

Peel the baby carrots and cut them lengthwise in half.
Blanch in salted boiling water until just tender.

5. Wild Herb Marinade

Mix balsamic vinegar, thyme, vegetable stock, and olive oil.
Reduce the mixture to 75 g and season with salt and pepper.

6. Plating

Mix the smoked carrot tartare with the carrot cream and place it in the center of the plate.
Place the Royal Salmon next to the carrot tartare.
Arrange the blanched baby carrot on top of the carrot tartare.
Fill a piping bag with the carrot purée and decorate over and around the baby carrot with small dots.
Garnish with salt lemon, capers, and wild sea fennel.
Finish by drizzling the herb marinade over the dish.