Salmon Mi Cuit, Horseradish Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By John Campbell

Published 2001

  • About

The term ‘mi cuit’ is directly translated as ‘just cooked’ and that is what this salmon is. The cooking oil must not rise far above the temperature at which the protein in the fish sets if the flesh is to remain soft. With a higher heat the proteins will harden and make the fish tough. Pairing horseradish and tangy pickled beetroot with salmon makes a sharp contrast to the fattiness naturally found in the fish.