Salmon Tartare

Chef Geoff Roy Aricat (‘Djo’) feels completely at home in the kitchen of La Plagette, the new beach club of Van der Valk Hotel Saint-Aygulf. ‘My mother is also a chef, and my father loved to cook, so I was always spoiled with delicious food. And that's what I enjoy most: preparing dishes that excite the taste buds.’

‘At La Plagette, you sit on the beach overlooking the sea. When putting together the menu, I carefully consider what suits that setting. That's why I chose this salmon tartare, because this dish meets all my expectations of a beach restaurant. Beautifully presented, fresh ingredients come together, enhanced by the right combination of spicy and sweet flavors. The great thing about this dish is that you can vary the type of fish, but the base of the recipe remains the same. In all my dishes, I value the presentation greatly; it needs to be understated and elegant. This beautifully decorated salmon tartare has achieved that perfectly.’

Ingredients


For four people

600 g fresh salmon

1 bunch of spring onions

500 ml olive oil

20 g wasabi paste

1 egg - mayonnaise

150 ml low-salt soy sauce

2 limes

2 tomatoes

2 avocados

2 shallots

1 black radish

2 teaspoons black sesame seeds - cilantro cress - salt and pepper

Optional garnish: Edible flowers - exotic fruit puree

Preparation method

Preparation of Salmon Tartare

• Remove the skin and bones from the salmon. Rinse the fish and

then cut it into small cubes.

• Finely chop the green parts of the spring onions and

put them in a bowl. Add the olive oil and season with salt

and pepper. In a separate bowl, mix the wasabi paste,

the egg, and mayonnaise, then stir in the spring onion oil

and place the mixture in a piping bag.

• Mix some olive oil, the soy sauce, and

the juice of the limes into a soy sauce marinade.

• Dice the tomatoes and avocados, finely chop the

shallots, and slice the black radish into thin strips

using a mandoline or peeler.

• Mix the salmon, avocado, tomatoes, shallots,

black sesame seeds, and the soy sauce marinade.

Plating: 

Form the tartare into neat circles using a cooking ring. Garnish with wasabi mayonnaise, black radish, cilantro cress, and, if desired, edible flowers and exotic fruit puree.