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Ceviche of salmon and mackerel with lemon and basil

Accord : Versant Rosé

Ingredients vinaigrette :

  • A finely chopped green shallot

  • 8 finely chopped basil leaves 

  • 1 clove garlic, finely chopped 

  • 5 tbsp Lemon juice

  • 5 tablespoons of Versant Blanc

  • 1 tbsp soy sauce

  • 1 tablespoon maple syrup 

  • 1 tbsp. olive oil

Ingredients maquereau:

  • Mackerel 600 grams

  • 60 grams of salt

  • 60 grams of brown sugar 

  • 80 grams of sugar

  • A few pink peppercorns

Place on both sides of the mackerel and refrigerate for one hour.

Rinse the fish and put it in the fridge on absorbent paper. 

Just before serving, remove the skin and cut the mackerel into thin slices and toss with the vinaigrette.

    Instructions :

    Start by brining the mackerel and while it is in the fridge, prepare the vinaigrette. Then take 600 grams of sushi quality salmon and cut it into thin strips. Set aside in the fridge. When serving, mix the salmon with the vinaigrette.

    Arrange in a dish alternating with the marinated salmon. Add salt as needed and garnish with basil leaves.

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