Introducing the recipe by Kiyomi Mikuni, the owner and chef of “Hotel de Mikuni”
“Salmon steak, yuzu sauce”
- 2 slices of salmon
- 1 yuzu
- 1 tablespoon honey
- 40g+ 30g unsalted butter
1. Salmon is seasoned with salt and pepper and sprinkled with flour. Slice the yuzu with the skin.
2. Heat butter (20g) in a frying pan and bake from the skin. When the skin is crispy, add butter (20g) and yuzu and cook. Serve on a plate.
3. Add honey to the frying pan, boil down and thicken with butter (30g).
Pouilly Fume Pascal Jolivet
France Loire region