Norvegian salmon 60gr Meat cake 40gr Cherry tomato (slow cook) 4 pieces Italian baby beans

Preparing the salmon
Clean, trim and scale the salmon, rinsing under running water. Remove the head and the tail, and cut away the fillets. Remove the bellies and large bone. Cut the filets into 60 gram each.

Italian baby beans:

  • Dice borcotti beans, cannellini and red beans small pieces.
  • Boil tomato in hot water for a few seconds, take out, put into ice water and peel. Dices in 4 wages. Remove all seeds and cut into dices like the beans.
  • Make sure Spanish onions and baby ratatouille are peeled off and cut into small dices like the beans.
  • Mix all beans and other ingredients together and Refrigerate in 6 to 8 hours.

Chervil sauce for the salmon
Put the egg yolks in a small bowl, add the salt and a half teaspoon lemon juice and balsamico reduction, and mix well. Add the oil gradually, drop by drop at first, but faster as you proceed, and stir constantly. As the mixture thickens, thin it with lemon juice. Add oil and lemon juice alternately until all is used, stirring or beating constantly. Mince very finely the chervil and mix together with the sauce. Keep well covered and in a cool place.

Crab cake
Rinse and pick over crab meat, discarding any pieces of shell or cartilage. Try to leave lumps as large as possible. Heat 2 tablespoons butter in a large skillet over low heat; slowly saute finely diced shallot and garlic until tender. Combine with forked potato, crab mea, chilly, extra virgin oil, white pepper, white wine mixing well. Refrigerate for about 1 hour, or until firm.

Finish and presentation
Coat the salmon steaks in olive oil, cover wit a bell and cook over the coals, skin side only. Season with fleur de sel when cooked.
Place the crab cake and present the chervil sauce in the plate first. And then cherry tomato with beans around the plate, and salmon steak on top. Salmon with Crab Meat Cake


  • Norvegian salmon 60gr
  • Meat cake 40gr
  • Cherry tomato (slow cook) 4 pieces
  • Italian baby beans 25gr
  • Local herb 5gr
  • Chervil sauce 15gr
  • Extra virgin olive oil 10cl

Italian baby beans:

  • Borlotti beans 20gr
  • Cawneccini 20gr
  • Red beans 20gr
  • Extra virgin olive oil 10gr
  • Fresh Roma tomato 20gr
  • Spanish onions 20gr
  • Lemon juice 5gr
  • Parsley (chop) 5gr
  • Salt 5gr
  • Black pepper 5gr
  • Fresh oregano 29gr
  • Baby ratatouille (zucchini, carrot, lelery) 5gr
  • Thyme 5gr

Chervic sauce

  • Yolk eggs 3 pieces
  • Balganilo syrup 2gr
  • Fish stock 5cl
  • Olive oil 5gr
  • Salt 5gr
  • White pepper 5gr

Crab cake

  • Forked potato 50gr
  • Crables meat 20gr
  • Thyme 5gr
  • Parsley 5gr
  • Garlic 3gr
  • Shallots 3gr
  • Chilly 2gr
  • Extra virgin olive oil 10gr
  • Butter 5gr
  • Salt 5gr
  • White pepper 5gr
  • White wine 2cl