Salmon Mi-Cuit in Olive Oil

Premium
Credit: Credit: Rina Nurra
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

All My Chefs suggests

Other recipes by Joël Robuchon