Warm fresh salmon salad

For the salmon: clean the salmon and cut into 3 x 1 cm lardons.

For the vegetable garnish:

• Boil the green beans and the carrots cut into julienne and the zucchini in small balls with their skin on.
• Peel, deseed and dice the tomatoes.

For the veloute with fumet.   

For the bouquetiere of fresh vegetables.

For the basic vinaigrette.

• Chop the garlic and the parsley into brunoise.
• Chop the leek into thin julienne, dip in flour and fry.

SET UP

• Sautée the salted salmon in oil.
• Add 1 dl of veloute.
• Add the vegetables, cover and turn off the heat.
• Plate up in a deep plate.
• Place the seasoned bouquetiere of vegetables on one side.
• Decorate with the fried leeks.