Ingredients
(4 people)
- 3⁄16 ounce dill sprigs (6 g)
- 1⁄16 ounce marjoram leaves (2 g)
- 1⁄16 ounce basil leaves (2 g)
- 1⁄8 ounce tarragon leaves (3 g)
- ¼ ounce chervil sprigs (8 g)
- 1⁄32 ounce celery leaves (1 g)
- 1⁄16 ounce flat-leaf parsley (2 g)
- 4 teaspoons vinaigrette (20 ml)
- 9 ounces small squid (250 g)
- 1 center-cut salmon fillet, 2 pounds 3 ounces (1 kg), taken from a 17-pound-10-ounce (8-kg) salmon, skin on
- 3 1/2 fluid ounces virgin olive oil (105 ml)
- 1 ounce tomato, peeled and diced (30 g)
- 1 ounce Niçoise olives, diced (30 g)
- 3⁄16 ounce basil (5 g)
- 1⁄8 ounce Guérande sea salt (4 g)
- Salt
- Freshly ground pepper
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)
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.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
