Salmon Mi-Cuit in Olive Oil

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Credit: Credit: Rina Nurra

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

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