- 14 ounces smelt (400 g)
- 2 lemons
- 3 1/2 ounces arugula (100 g)
- 1/4 bunch flat-leaf parsley
- 1/4 bunch chives
- extra-virgin olive oil
- coarsely ground pepper
- fleur de sel
Fritter Batter
- 1 whole egg, 2 1/2 ozs (65 g)
- 5 1/2 ounces all-purpose flour (150 g)
- 1 cup water
- 1 tip garlic, minced
- 5 quarts grapeseed oil
Instructions
Step 1: Smelt
Sort the smelt, handling it very gently and being careful not to leave it at room temperature for too long. Remove the largest fish and the small pieces of seaweed, and pat dry with a clean dishcloth.
Divide the smelt into 7 ounce (20 g) portions, placing each portion in a small pot and reserving in a cool place until ready to use.
Step 2: Salad
Using a slicer, cut the lemons into even rounds. Place on a sheet pan, cover with parchment paper, and sprinkle with coarsely ground pepper. Dry in a 140°F (60°C) oven for 2 hours.
Once the lemon slices are dried, set them aside to cool. The lemons can be kept in an airtight container until ready to use.
Wash, drain, and dry the chives, and slice into 3/4 inch long (2 cm) pieces.
Sort, wash, and dry the arugula.
Stalk, wash, dry, and crush the flat-leaf parsley. Set 1 teaspoon aside for the fritter batter, and mix the rest with the arugula and chives. Season the salad with extra-virgin olive oil, fleur de sel, and freshly ground black pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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