Ingredients: 1 fresh salmon fillet without skin, 150 g coarse salt, 75 g powdered sugar, a few sprigs of dill and 1 tablespoon of pink berries.
Training : Pour coarse salt, sugar, pink peppercorns into a bowl and pick dill. Mix well. Place half of the mixture on the cooling paper; add salmon and cover with the other half of the mixture. Seal the freshness paper tightly.
Place the salmon in the refrigerator for 2 or 3 days. Remove the film and rinse the salmon under running cold water to remove the salt. Store in the refrigerator and consume within 2 weeks.
Salmon trout in salt crust
Ingredients for 4 persons): 1 trout, 3 kg of coarse sea salt, 3 egg whites, 15 ml of water, 1 half bunch of dill, 1 half bunch of basil, 1 half bunch of green onions, 1 salted lemon.
Tip: Let stand 10 minutes before breaking the crust.
Training : gut the trout without cleaning it. Leave the head, but remove the gills. Mix the egg whites with the salt, then add some water. Mix well and let stand. Divide the dough into two parts. Make a fish shape out of aluminum foil and place it on a baking sheet. Sprinkle with half the salt. Stuff the trout with chopped herbs and salted lemon. Arrange the trout on a bed of salt, top with the remaining greens and sprinkle with the remaining salt. Smooth the top with a spatula. Preheat the oven to 200ºC and cook the fish for 15 minutes. Remove from the oven, leave for 10 minutes, then break off the crust, remove the fish, remove the skin and place on a dish. Add lemon, pepper and drizzle with olive oil.
Bonne femme flounder fillet
Ingredients for 4 persons): 8 fillets of flounder, 150 g of mushrooms, 10 ml of white wine, 0.5 l of fish broth, 0.25 l of sour cream, 25 g of chopped shallots, 25 g of chopped parsley, 50 g of butter, salt and ground pepper.
Training : clean and cut the mushrooms. Wash the flounder fillets, pat dry on absorbent paper and flatten slightly with the flat side of a large knife. Saute shallots, parsley and mushrooms in butter in a skillet. Salt and pepper. Lay the sole fillets folded in half on top. Drizzle with white wine and fish broth. Cook over low heat for 15 minutes.
Reserve the fillet. Reduce the stock for cooking. Whip cream and 50 g butter. Check seasoning. Arrange the fillet on plates, pour over the sauce. Serve with small plain potatoes.