Duo of salmon and black garlic mayonnaise

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

Preparation method

Cut the salmon fillet into five pieces, chop 1 portion into fine tartare and season with salt, pepper and a little lime juice.
Fry the remaining portions of salmon, skin-side down, in a dash of hot oil until semi-cooked, turn, add a knob of butter and leave to rest.
For the mayonnaise, puree all the ingredients in a blender to make a mayonnaise and season to taste if necessary.
Mix the ingredients for the sweet-and-sour vegetables together, bring quickly to the boil, allow to cool immediately and then strain. Clean all the vegetables, cut into thin slices and pour the sweet-and-sour mixture over them. Allow to marinate for one hour.
For the chutney, gently fry the shallot in a little oil, add the cucumber, gherkins, pieces of zest and gelling sugar and allow to cook for another 5 minutes. Season with salt and pepper and allow to cool.
Serve the lukewarm salmon with a quenelle of tartare on a plate and garnish with a few lines of the mayonnaise, the chutney and the sweet-and-sour vegetables.