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Star anise honey glazed salmon tataki, spiced mayonnaise, panko crumble |

Salted

Two beautiful slices of salmon Tataki with a honey star anise glaze, crispy Panko crumble, young shoots.

Note

You do not have to honey glaze the salmon. Finishing with a little sea salt can be enough.

Ingredients

Recipe for 12 tapas

Salmon tataki

480 Gr

Salmon filet

125 Ml

Honey

4 Unit(s)

Star anise

3 Turn(s)

Fresh ground black pepper

2 Pinch(es)

Sea salt flakes

45 Ml

Canola oil

Panko crumble

50 Gr

Japanese breadcrumbs (panko)

1 Nut(s)

Butter

1 Pinch(es)

Sea salt flakes

Mayo

1 Unit(s)

Egg yolk

15 Ml

Maille dijon mustard

200 Ml

Canola oil

1 Pinch(es)

Sea salt flakes

3 Turn(s)

White pepper

2 Tbsp

Sweet chili sauce

Preparation time: 25 min

Salmon tataki

In a saucepan, boil your honey with star anise, then let it cool down at room temperature. Season the salmon fillet, drizzle some oil in a hot pan, sear the salmon fillet, on each sides, a few seconds in order to get a nice color. Once the surfaces are well colored brush thoroughly with the honey directly into the pan.
Panko crumble

In a hot pan with a little melted butter, cook the while mixing with a spatula. Perform the operation until you reach a nice golden color, then add the salt, mix well and add the sea, save it on a paper towel.
For the spicy mayo

In a bowl, put the egg yolk, the mustard, salt and pepper. Mix all the ingredients with a wisk, then start to add the oil without stopping wisking, until you get a nice and ferm mayo. Add the chili sauce and some more seasonning in case, keep it in the fridge until the service.