Cube de saumon bardé
Simmering with Cyril Poivre, Episode 2 Restaurant: L'étal 7 Av. Garibaldi 55100 Verdun The recipe: Cut cubes from a fresh salmon fillet, wrap a thin strip of Colonnata lard around each cube, and secure with a toothpick. Roast until the lard is golden brown; the salmon should remain pearly white. Serve with your choice of garnish.
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