Ingredients (for 4 people)
– 500g fresh salmon
– 3 small turnips
– 1 asparagus
– 500 g green beans
– 1 broccoli
– 3 peppers
– Shiitake (Japanese mushroom)
Preparation
Cook the vegetable al dente. Lightly grill the salmon with a blowtorch. Align the green parts of the leeks cut into strips in a terrine. Then arrange the rest of the vegetables, alternating them with the salmon fillets in the desired order. Close the leek slices and leave them to rest in the fridge for a day. Prepare a jelly with 200 ml of stock, 50 ml of soy sauce, 10 ml of lemon juice, and 9 g of gelatin. Apply a thin layer of jelly to the terrine before slicing and serving.
