{"id":6203,"date":"2019-06-21T14:13:10","date_gmt":"2019-06-21T14:13:10","guid":{"rendered":"https:\/\/lochduart.com\/recipes\/a-passion-to-inspires-lightly-smoked-loch-duart-salmon-sorrel-emulsion-asparagus-and-fennel-slaw\/"},"modified":"2022-01-31T22:13:37","modified_gmt":"2022-01-31T22:13:37","slug":"saumon-loch-duart-legerement-fume-emulsion-doseille-asperges-et-salade-de-fenouil","status":"publish","type":"recipes","link":"https:\/\/lochduart.fr\/recipes\/saumon-loch-duart-legerement-fume-emulsion-doseille-asperges-et-salade-de-fenouil\/","title":{"rendered":"Saumon Loch Duart l\u00e9g\u00e8rement fum\u00e9, \u00e9mulsion d’oseille, asperges et salade de fenouil"},"content":{"rendered":"
Saumon fum\u00e9 Loch Duart<\/strong><\/p>\n 450g de saumon du Loch Duart<\/p>\n Rapport sel\/sucre 4:1<\/p>\n 50g de m\u00e9lasse<\/p>\n 27g de fum\u00e9e liquide<\/p>\n 25g de sucre brun<\/p>\n 2,5 g de poivre noir<\/p>\n \u00c9mulsion d’oseille<\/strong><\/p>\n 3 bouquets d’oseille (feuilles cueillies uniquement)<\/p>\n 200 ml d’huile v\u00e9g\u00e9tale<\/p>\n 200 ml d’huile d’olive<\/p>\n 60g de jaune d’oeuf<\/p>\n Salade d’asperges et fenouil<\/strong><\/p>\n 30g de salicorne blanchie<\/p>\n \u00bc Pomme Granny Smith, en julienne<\/p>\n \u00bc Concombre, en rubans<\/p>\n 2 pointes d’asperges, en rubans<\/p>\n 10g Oseille, en chiffonnade<\/p>\n \u00bd fenouil, \u00e9minc\u00e9<\/p>\n 10 ml de vinaigre de raifort<\/p>\n\n
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