Ingredients for 4 people
4 x 125g fillets of salmon (skin-on)
8 heads Belgian chicory
juice of 2 lemons
Separate the chicory leaves from the heads and slice them thinly lengthwise.
Place a little water and lemon juice in a saucepan and add the sliced chicory. Put a lid on the saucepan and sweat the celery gently until it is al dente.
Drain the chicory and put in the fridge.
Place the salmon skin-side down in a little olive oil in a frying pan with a lid and place over a moderate heat until cooked through, then remove from the pan.
Make a vinaigrette with lemon juice and olive oil.
Lightly press the cooked chicory into a ring mould on 4 plates.
Remove the skin from the warm salmon and place one fillet on each plate next to the chicory.
Pour over the vinaigrette just before serving.
Serve with a Loire white wine (Sauvignon blanc)