Salmon Mi-Cuit in Olive Oil

By Joël Robuchon

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Credit: Credit: Rina Nurra

Preparation 35 mnCooking 15 mn

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Ingredients (4 people)

Tapenade

¼ ounce basil leaves (8 g)
1⁄8 ounce tarragon leaves (3 g)
1⁄8 ounce dill sprigs (3 g)
7⁄8 ounce black olive tapenade (25 g)
1 2/3 tablespoon virgin olive oil (25 ml)
1⁄64 ounce freshly ground pepper (0.5 g)

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Instructions

Step 1: Tapenade

Wash and dry the herbs. Chop finely. Add the tapenade, pepper, and olive oil and mix carefully. Refrigerate.

Step 2: Squid and Salmon

To separate the head from the body of the squid, hold the squid in your left hand and pull gently on the head with your other hand. Use a wooden toothpick or other aide to remove the beak. Clean the bodies and reserve them for another dish.