200g Salmon fillets
100g Lime juice
50g Ginger, extracted juice
600g Rape seed oil
Salt and pepper
1. Fill a bowl with water and ice. Set aside.
2. De-bone the salmon fillets and remove the skin.
3. Quickly dip the salmon in the iced water to remove the remaining fishbones and skin.
4. Refrigerate for at least 30mins.
5. Take some citrus (e.g. lemon, orange and grapefruit), peel them and remove the bitter white pith.
6. Using a sharp knife, cut segments from the fruits. Put them in a container and set aside for later.
7. Whilst the fish is resting, make the citronette. To do this, mix the lime juice with the extracted ginger juice and slowly add the seed oil to emulsify the mixture. Stir constantly whilst adding the oil, watching carefully as it begins to thicken. Emulsify until the desired density is reached.
8. Slice the salmon fillet into generous slices. (Not too thick, not too thin). Then chop until they form a chunky tartare.
9. Put the tartare in a bowl and season with oil, salt and pepper.
1. Put the tartare in a circular metal cutter and press it down.
2. Season the peeled citrus with oil, salt and pepper. Then place them on top of the tartare. (Note: You want the dish to look beautifully decorated so don’t forget to artistically play around with the different colours of the citrus.)
3. Remove the metal cutter and pour some citronette around the tartare. Add some mint leaves to add colour.
Vito Mollica is the Executive Chef at The Four Seasons Hotels in Milan and Firenze.