Japanese Turnip, Grilled Salmon and Sesame

Ze Kitchen Galerie
Cuoco: William Ledeuil
Nazionalita: Francia
Localita: 75006 París
Indirizzo: 4 rue des Grands-Augustins
(+33) 0144320032

William Ledeuil has been up to create a cuisine which combines passion for Thailand and its aromas together with French academism and refinement marked with strong identity. A practice that allows us to discover new cultures as well as the chef’s personal talent. This recipe, utterly minimalist, immaculate, natural, light, colourful and original, presents no creative excess at all. Here, the guest feels liveliness, freshness, simplicity… a new concept that perfectly suits to modern times. A young and creative cuisine that rimes with intransposable inspiration, originality, proximity and distance.

La Ricetta

 2 japanese turnips (kabu)*
200 g salmon without skin
80 g salmon roe
100 g salt-lemongrass
roasted black sesame seeds
flowers of aromatic herbs

For the watercress oil
1 bunch watercress
8 tablespoons olive oil
8 tablespoons cold water

For the sesame vinaigrette
6 tablespoons sesame oil*
5 tablespoons rice vinegar*
1 tablespoon clear soy sauce
1 pinch wasabi* (fresh or dough)
celery salt

Watercress oil
Strip the watercress leaves off (keep the smallest leaves).
Cook the watercress leaves in boiling salted water for 3 minutes and then immerse into water with ice to preserve the intense green colour. Strain in a colander.
Mix with the olive oil adding cold water.

Sesame vinaigrette
Whisk all the ingredients in a bowl.

Let marinate the salmon for 30 minutes in the fridge with the salt-lemongrass mixture.
Cut the salmon into 1.5 cm dices and season with a bit of sesame vinaigrette.
Slice the Japanese turnips finely with a mandolin.

Place the turnip slices in the plates, like a carpaccio. Arrange the salmon dices, the salmon roe and the small watercress leaves.
Add a dash of vinaigrette, a dash of watercress oil and the roasted black sesame seeds. Decorate with seasonal flowers of aromatic herbs.