Salmon Escalope with Mustard (serves 4)

Salmon Escalope with Mustard (serves 4)

Salmon Escalope with Mustard (serves 4)

« River perfume »


2 handfuls of fresh herbs

60 ml (4 tbsp) extra virgin olive oil

1 lemon

Sea salt, ground black pepper

30 ml (2 tbsp) mustard seeds (Meaux mustard type)

454 g (1lb) biological salmon fillet



Trim the herbs, wash them, drain and chop with a knife on a wooden board. Reduce in a fine purée and add a dash of oil and the juice from half a lemon.

Season and reserve. In a small bowl, mix the mustard, 30 ml (2 tbsp) olive oil and the juice from the other half lemon. Add pepper and reserve.

Place the fish on your working area, with the bulging part towards you. Cut into two equal parts on the long side. With a sharp knife, separate each part into two other equal parts. You should have four pieces of approximately 1 cm thick.


In a Teflon preheated pan and not greased, very rapidly seize the seasoned fish (a few seconds on only one side) and place them in the middle of the lightly heated plates, grilled side up. Spread the prepared mustard and trace two lines with the purée of herbs on each side of the escalope. Serve immediately.