Today the chef Maxim de Luca proposed to Justine, our Reims cook for a day, to prepare a Scottish salmon tataki breaded with white and black sesame, mango and kumquat brunoise.
To cook like a chef, here is the list of ingredients for 6 people and the recipe to follow step by step!
Ingredients
– 6 salmon steaks
– 2 mangoes
– 50 g of kumquat
– 200 g of cake
– 1 lemon
– Soya sauce
– Olive oil
– sesame
– Salt
– Pepper
– Pink berries
– Edible flowers.
Recipe
Preperation
Cut the kumquats in half and remove the seeds. Cook in a saucepan with a little sugar and cover with water. Leave to stew for 30 minutes.
Wash and peel the mango then cut it into brunoise. To book.
In a small bowl, squeeze the lemon and add the olive oil then season with salt and pepper and whisk into a vinaigrette. In a salad bowl, mix the cake with the salt, pepper and lemon vinaigrette.
Remove the skin from the pavers and bread them in the sesame on both sides. Cook for two minutes on each side, remove them from the pan and deglaze with the soy sauce. Reduce until caramel.
Dressage
In a cookie cutter, place the mango brunoise then the tataki cut into slices. All around, arrange the kumquat and soy reduction, as well as some edible flowers.
All that’s left to do is taste !