Sustainability: thanks to the use of the entire orange peel we can say that we have used the entire orange with its associated nutritional properties.
Remove the skin and bones from the salmon. Cut the salmon into 100g cubes.
Cover them with truffle oil and marinate them under vacuum for 30 minutes.
Immerse the bag in the roner for 30 min at 66 degrees.
After having grated and squeezed the orange, we put everything in a saucepan together with the sugar and water; Bring the mixture to the boil and let it cool.
Meanwhile, prepare the breadcrumbs with some dry bread by finely chopping the garlic and adding them, continuing to chop the whole mixture together with the fine salt.
Then we take the salmon cubes and start breading, delicately spraying the fish with extra virgin olive oil.
We finish the cooking in a low baking tray in the oven for 3 min at 170°, brushing with the orange caramel.
In the meantime, immerse the sprouts in cold water and let them cool.
Let’s prepare a salad with the sprouts, truffle oil, chopped almonds, salt, pepper and some leftover breadcrumbs.
Serve with a pasta bowl, placing the salad at the base, then arrange the truffle in a radial pattern and finally place the salmon on top.
• 500 g salmon
• 100 g of soya sprouts
• 5 g of black truffle oil
• 20 g of summer truffle
• 4 truffled almonds
• 80 g of Evo oil
• 1 g of white pepper
Orange caramel ingredients:
• 220 g Sugar
• 160 ml Water
• 200 g of Orange
Ingredients for the garlic breadcrumbs:
• 100 g of dry bread
• 10 g of fresh garlic
• 15 g of fine salt