Recipes Maki Salmon Avocado and Salmon St Morêt

For 4 people:

Preparation time: 1h30


500 g special rice sushi (round rice)

500 ml of water

2 slices of smoked salmon or raw salmon

A lawyer

A plate of saint morêt 250g

500 ml of rice vinegar

2 tablespoons sugar

½ teaspoon of salt
Nori leaves

Black sesame seeds

To wash the rice

Wash the rice in a container in cold water before putting it in the pressure cooker. Rub the grains between them, stir with your hands. The water becomes blurred and dirty. Quickly remove the dirty water (so that the rice does not get wet from it) and repeat the operation 3-4 times until the water is clean and almost transparent.

Drain in a colander and let stand about twenty minutes.
For cooking rice with a pressure cooker:

Then put the rice drained in the pressure cooker, add as much water as there is rice and put to heat! Especially do not remove the lid during the entire cooking time.
For cooking rice with a saucepan:

Use a large saucepan with a transparent lid preferably. Never lift the lid!

Put the drained rice in the pan, add as much water as there is rice. Cover. Bring to a boil (medium to high heat). Let it boil for 2 minutes. Lower the heat and let simmer for 10 minutes. Turn off the heat and let stand another 10 minutes. And above all, never remove the lid during the different stages of cooking.

The vinegar :

As soon as the rice is ready, put it in a large salad bowl and warm it by gently turning the grains of rice. Mix the rice vinegar with the sugar and add it to the rice.
Make the Maki!

Put a sheet of Nori on an accessory flexible enough to make rolls of Maki. Dip your hands in a mixture of hot water and a little rice vinegar (to prevent the rice sticking to your fingers) and spread the rice over the whole Nori leaf.

Add the salmon garnish, Saint Moret avocado (put a little lemon on the avocado to prevent it from turning black) and the sesame seeds. Roll, and cut with a sharp knife and moistened with water and vinegar.

It’s ready ! Enjoy with sweet or savory soy sauce and Wasabi.
Panda : read more

A sauerkraut from the sea without seaweed, it was not conceivable. Pierrick Le Roux has repaired this injustice by revisiting this culinary classic.

For 4 people. Preparation time 1h20. Cooking time 40 min.

– 20 gr dehydrated seaweed choices according to your tastes.

– 1.5 kg of white cabbage.

– 250 gr of onions.

– 2 cloves garlic.

– 10 peppercorns

– 100 gr of butter.

– 15 cl of dry white wine.

– 12 langoustines.

– 300 gr of smoked pork belly.

– 4 pieces (about 800 gr) of ray wings.

– 12 pieces of shelled St Jacques.

– Salt pepper…

It is also possible to use cooked sauerkraut.

For the greediest, you can add 1.5 Kg of potatoes cooked in English.

Rehydrate the algae for 10 to 20 minutes depending on the chosen algae.

Slice the cabbage into thin strips. Blanch the cabbage for 4 to 5 minutes in boiling water, wring and cool in cold water to stop cooking. Drain. Slice the onions finely. Sweets with butter (cooking over low heat onions). Add garlic, cabbage, rehydrated seaweed and white wine + 2 glasses of water. Season: Salt, peppercorns.

Cut 6 slices of smoked breast. Add the rind in the sauerkraut (soft baking for about 40 minutes).

Carefully watch the cooking and if necessary add a little water. Cook the langoustines.

Sear the slices of chicken in a little oil in the pan 1 to 2 minutes on each side. Ditto for St Jacques nuts.

Poach the strip for 3 to 4 minutes (water, lemon, salt, seaweed flakes).

DRESS the cabbage in a circle, add the seaweed cooked delicately.

Arrange the rest of the toppings and keep warm (oven) for 5 minutes.

White butter of the sea
– 10 cl of white wine

– 50 gr of shallots.

– 15 cl of cream to 30% minimum to support boiling.

– 100 gr of butter.

– 10 gr of dehydrated algae mixture.

Peel and chop the shallots. In a saucepan, combine shallots, wine and seaweed. Bring to a boil and reduce to almost dry. Add the cream and bring to the boil for 3 to 4 minutes (the sauce should thicken slightly). Out of the heat add the butter whisking brisk seasoning with salt and pepper. read more