By Chef Martine Bauer

Read our Q&A with Martine here.

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INGREDIENTS FOR 4

• 320G SALMON FILET 
• 70G HONEY
• 50G ORANGE  
• 50G GRAPEFRUIT 
• 5G LEMON JUICE
• 100G OLIVE OIL
• 50G GRAPESEED OIL
• ½ VANILLA BEAN
• FLEUR DE SEL TO FINISH

METHOD

• PLACE JUICES, HONEY AND VANILLA BEAN (SCRAPE INSIDE ONLY) IN A MIXER, START TO BLEND ON THE LOWEST SPEED, ADD OILS AND QUICKLY INCREASE TO THE HIGHEST SPEED, FOR 30-40 SECONDS UNTIL MIXTURE IS SMOOTH
  
• CLEAN THE FISH FILET AND CUT IN 2 LENGHTWISE
  
• SLICE PIECES IN ½ CM THICKNESS
  
• PEEL THE CITRUS AND REMOVE PITH WITH A KNIFE
  
• IN A BOWL PUT 2 BIG SPOONS OF THE DRESSING, DIVIDE THE SALMON EQUALLY
  
• SEASON WITH SOME FLEUR DE SEL ON EACH PIECE OF SALMON
  
• ADD CITRUS AND LEAVES TO GARNISH 

• BON APPETIT !

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Photo Credit: Hugo Togni