Saumon-Tempura


Quick fried Label Rouge Scottish salmon with vegetable tempura


(Serves 4):

  • 600 g skinless Label Rouge Scottish salmon fillet
  • 2 dstsps sesame oil
  • 5 cl olive oil
  • 5 cl de soy sauce
  • 1 tsp sugar
  • juice of 1 lime
  • 1 tsp fresh grated ginger
  • 1 dstsp sesame seeds
  • 100 g flour
  • 1/2 tsp bicarbonate of soda
  • 1 carrot
  • 80 g mange-tout
  • A few celery sprigs
  • 2 turnips
  • salt and ground pepper


Preparation: 30 min + 4 h marinating time
Cooking: 5 min


Prepare the marinade by mixing the sesame oil, olive oil, soy sauce, sugar, lime juice, sesame seeds, ginger and a little salt and pepper in a bowl. 
Cut the salmon into 2 cm cubes.  Arrange close together in a small dish.  Pour on the marinade and cover with cling film.  Leave to marinate in the fridge for 4 hours, turning the salmon pieces after 2 hours.
Peel the carrot and the turnips, cut into thin strips.  Wash the mange-tout and the celery. 
At the last minute, prepare the tempura batter by mixing the flour in a bowl with the bicarbonate of soda and 15 to 20 cl ice cold water.  Quickly dip the vegetables in the batter then fry for a few seconds in very hot oil.  Drain on kitchen roll.  
Remove the salmon from the marinade and fry quickly for 10 seconds on one side.  Serve with the vegetable tempura and a little marinade sauce.