Ingredients
- For the salmon tartar
- 400 g salmon fillet
- salt and pepper to taste
- lime juice
For the garlic mayonnaise
- 100 g Greek-style yoghurt
- 40 g egg white
- 10 g xanthan gum
- 6 dl neutral-flavoured olive oil
- juice of 1 lime
- 20 g Bresc Black garlic puree
- For the sweet-and-sour vegetables
- 8 dl vinegar
- 350 g sugar
- 55 cl water
- 40 g salt
- 4 bay-leaves
- 4 cloves
- 1 dessertspoon coriander seeds
- 5 Bresc peeled garlic cloves
- For the chutney
- 200 g cucumber brunoise
- 100 g gherkin brunoise
- 20 g Bresc Shallot, chopped
- 50 g gelling sugar
- 1 cl oil
- 12 pieces orange zest
- Other ingredients
- 5 radishes
- 1 white radish
- 10 Nameko