A Christmas by the sea: these three delicious recipes will blow your mind!

LOG WITH TWO SALMA SALMONS

©Salma Ð photo: Sophie François-Mulhens

For the spinach sponge cake (to do the day before) :

200 g spinach leaves + 4 eggs + 80 g flour
+ 80 g of full-fat liquid cream + 2 g of fleur de sel + 2 g of baking soda

For garnish :

290 g of fresh cheese
+ 280 g of Salma Smoked smoked salmon + 3 sprigs of dill + pepper

For the service :

10 g of fresh cheese + a mini-loin of Salma salmon + 4 sprigs of dill

Steps

1. Finely mix the spinach leaves with the liquid cream until you obtain a smooth texture. Mix the flour with the salt and the bicarbonate. Whisk the eggs with a mixer for
   10 minutes. Incorporate the flour-salt-bicarbonate mixture in 3 batches using a spatula
   from the bottom to the top. Add the spinach puree in 3 batches.
2. Pour the dough onto a baking tray, covered with baking paper. Place in a preheated oven at 170°C (th. 6/7) for 12 minutes.
3. Dampen a cloth. When the sponge cake is cooked, turn the plate with the sponge cake onto the towel. Remove the baking paper and roll the sponge cake in the cloth.
4. Chop the dill leaves and mix them with the cream cheese and pepper. Cut the Salma smoked salmon into cubes.
5. Unroll the sponge cake, place it on baking paper. Spread the cheese mixture on the dough. Smooth and add the diced salmon.
6. Roll the sponge cake tightly. Close the baking paper around it, wrap the log in the cloth and refrigerate for at least 6 hours or the day before.
7. The next day, remove the cloth and baking paper. Cut the edges of the log. Place a little cream cheese on the side of the log and “glue” dill leaves. Arrange cubes of salmon loin on top. Cut the remaining loin into thin strips and serve separately.

Alcohol abuse is dangerous for health. To consume with moderation.

CHOODED STYLE SCALLOPS

©Salma Ð photo: Sophie François-Mulhens

Ingredients for 4 persons

20 cl of dry white wine + 12 scallops from the bay of Saint-Brieuc + 200 g of white fish fillet + 4 shrimps + 400 g of potatoes + 1 carrot + 1 onion + 1 small stalk of celery + 2 sprigs of parsley + 1 bay leaf + 1⁄2 white

leek + 1 knob of butter + 1 tbsp. has. s level cornstarch + 15 cl of milk + 5 cl of cream + salt + pepper

Steps

1. Peel the potatoes, carrot and onion. Cut the potatoes and carrot into small cubes. Finely slice the onion. Cut the celery stalk and leek into thin slices.
2. Cut the fish fillet into sections.

3. Pour the white wine with 35 cl of water into a large saucepan.

   Add the bay leaf and bring to a simmer. Add the shrimp and fish sections. Leave to poach for a few minutes. Reserve the shrimp and fish then collect the cooking juices.

4. In a casserole dish, melt the butter and add the onion. Cook for 5 minutes over medium heat. Add the potato and carrot cubes, celery and leek. Pour in the cooking juices. Salt. Cook everything for 25 minutes.
5. Mix the cornstarch in a little cold water and add everything to the casserole dish. Let it thicken without stopping mixing. Add the shrimp, fish and scallops then the milk and cream.
6. When the scallops are cooked, sprinkle with a few parsley leaves and pepper. Serve hot.

ROASTED WILD BASS WITH ORGANIC SEAWEED BUTTER

© Salma Ð photo: Sophie François-Mulhens
Ingredientsfor 4 people

125 g of Isigny Ste Mère organic butter (+ 1 knob of butter) + 1 tbsp. to c. fresh seaweed (sea lettuce, dulse, kombu) + 200 g fresh samphire + 4 pieces of sea bass with skin, 140 g each + 1 tbsp. to c. chives + 1 tbsp. to c. flat-leaf parsley + 1⁄2 yellow lemon + salt + freshly ground pepper

Steps

1. Bring 100g of organic butter to around 60°C. Add the mixture of chopped seaweed and leave to infuse for 1 hour. Meanwhile, peel and remove the hard parts of the samphire, then wash them in water and set aside.
2. To cook the fish: in a non-stick pan and with a knob of butter, fry the 4 strips of sea bass and simultaneously sweat the samphire with another knob of butter. Salt lightly and put them to drain in a small colander. Arrange immediately, heat the seaweed butter, but not too much, around 60°, add
   the chopped chives and the roughly chopped parsley as well as the grated half lemon then sprinkle the hot steaks. It's ready to be served.

VÉRONIQUE BOUTILLIER DE SAINT-ANDRÉ