Saumon mariné et rémoulade de crabe

The Chef Jean-Paul Corbillet's recipe

Ingredients for 4 persons

- 1 salmon fillet of 400 g
- 120 g crumbled crab meat
- 120 g black radish or celeriac
- 250 g "Marinade of the Ocean"
- 125 g brown sugar
- 10 g paprika, preferably smoked
- 5 g dried seaweed flakes
- 1 nori leaf (sea plants)
- 4 tablespoons of mayonnaise
- 1 teaspoon cider or wine vinegar
- 1 dash of olive oil
- "Fleur de sel" of Guérande

Préparation

Serve with corn salad with French dressing (wine vinegar, olive oil, salt and pepper from peppermill).

You need a boneless salmon fillet with no skin.
1) Mix the brown sugar with the Marinade.
2) Put the fillet in a dish, hide it with the  « Marinade of the Ocean », cover with paper for wrapping food and leave it in the fridge for 12 hours.

3) Wash and make a julienne with the black radish. Mix 4 tablespoon mayonnaise with 1 teaspoon cider vinegar or wine vinegar with a whip. Then add 120 g crumbled crab meat and the black radish julienne, mix well.

4) Rinse the marinated salmon under a trickle of water, dry it then cut 4 slices. In a nori leaf, cut 4 squares of about 10 cm..

Cut and lay out a 20cm square of paper for wrapping food on the work top. Put a salmon slice in the middle, add a square of nori leaf and cover it with a tablespoon of crab and radish remoulade.

Fold the ends of the salmon slice back over the remoulade, wrap the whole with the wrapping paper like a "round purse". Twist the ends of the wrapping paper and let the air out of it.

Make 4 of these little "round purses" and put them in the fridge. It is better to make them wait for 24 hours.

Put in individual plates. Put a little corn salad with the French dressing, put a "round purse" over it (don't forget to remove the paper), baste it with a dash of olive oil and with a little "Fleur de sel" of Guérande.