Carpaccio de saumon

The Chef Jean-Paul Corbillet's recipe

Ingredients for 4 persons

- 1 filet de saumon
- 4 cuillères à  soupe de marinade fumée
- 1 cuillère à  soupe de cossonade

Preparation

Take the bones off the salmon with tweezers. Cover it with a "Marinade of the Ocean". Put in the fridge for 48h. Rinse thoroughly with water. Lustre it with olive oil. Slice thinly and serve with toasts.

Preparation en vidéo (en partenariat avec labaule.tv)

You can see film of carpaccio in a restaurant "le Sunset" in Pornichet











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