Fillets of Raw Salmon and John Dory with Salt-cod Seasoning

Name: Fillets of Raw Salmon and John Dory with Salt-cod Seasoning (Saumon et saint-pierre crus au sel de morue)
Prep time: 15 min
Total time: 15 min
Yield: For four people
Cuisine: French
Ingredients: 4 slices pain de campagne (use homemade light brown bread as a substitute); 4 slices pain de campagne (use homemade light brown bread as a substitute); 160 ml (¼ pint) virgin olive oil; sprigs of flat parsley; 4 tarragon leaves; 32 coriander seeds; 8 white peppercorns, coarsely crushed (mignonette pepper); juice of a lemon; 8 white peppercorns, coarsely crushed (mignonette pepper); 200 g (7 oz) fillets of John Dory; 60 g (2 oz) very very dry salt cod; 200 g (7 oz) fillets of fresh salmon

Saumon et saint-pierre crus au sel de morue

Preparation info

For
four
people

Difficulty
Easy
Ready in
15 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

200 g (7 oz) fillets of fresh salmon
200 g (7

Europe
France
Starter
Fish course
Pescatarian
Mediterranean

Method

Chill four plates in the refrigerator. Cut the fish fillets into very fine strips with a fine, flexible knife making sure that there is no skin or slime on them. Arrange them prettily on the plates, alternating the colours of the two fish and giving them an undulating effect, like waves.
Take a small piece of very dry salt cod, rub it through a cheese grater an