This recipe comes from Chef Laurent Schneider of Crick & Sens.
Black garlic flavoured Salmon fillet in crust of olives chapelure perfumed with Kombawa drizzled with mealworm
Marination
black garlic it is sweeter than the basic garlic. It takes more than weeks to be prepared by highly specialised professionals
olive oil
poached garlic
Blend all together to taste
Olives chapelure
black olives
kombawa just a touch. be careful it is very powerful and can over take all the other flavours
Thai basil
sesame seeds
mealworms
Dry the black olives at a very low heat. blend it thinly then add the other ingredients
Champagne cream sauce
Shallots
Butter
Isigny Cream
champagne
salt and pepper
sweat of on low heat the shallots with butter and salt. Add the champagne and let it reduce down. Add the Isigny cream. Pass it through a fine strainer. Just before serving check the seasoning and add a pinch of butter to make the sauce shinning and smooth
Baby marrow
thinly cut into brunoise shape and size
pan fry in a touch of olive oil with salt and pepper and thyme flowers
Make sure it remains al dente
Mini Pattison
Cook very slowly in the oven with white stock and butter
Marinate over night the salmon fillet with the black garlic paste. Dip them into the olive chapelure.
Pan fry on low heat not to burn the chapelure which could bring a bitter taste.
Make sure you keep the salmon “pink” which means not too cook. Salmon can dry out very fast if you cook too long
Dispose of the plate as per the photo or feel free to experiment
To accompany I suggest a sancerre or even better a meursault wine which is white burgundy wine. One of my personal favourite
