2 large egg yolks
10 mL (2 teaspoons) good quality Dijon mustard
150 ml (5 fl oz) of sunflower oil
50 ml (1.70 fl oz) of good quality extra virgin olive oil
45 ml (3 teaspoons) white wine vinegar (or to taste)
2 pinches of sea salt flakes
5 mL (1 teaspoon) horseradish
5 ml (1 teaspoon) cream 18%
5 ml (1 teaspoon) caraway seeds
1 small celery root, peeled and cut into thin 1 mm matches (mandolin or with a very sharp knife)
1 medium apple, peeled and grated
1 pinch of ground black pepper
1/4 of lemon for the juice
2 small spruce branches soaked in water
150 g (5.3 oz) fresh salmon fillets with skin
Flakes of sea salt
4 freshly picked dandelion leaves (soaked in salt water)
5 ml (1 teaspoon) lemon juice
15 ml (1 tablespoon) of good quality olive oil
Some marinated lobster heads
1 pinch of salt
For celery root remoulade, combine egg yolks and mustard with electric mixer or food processor until ingredients are well combined.
With the robot or beater still running, gradually add sunflower oil and continue to mix until you get a thick, shiny texture (if the mayonnaise thickens too quickly, add a drop of hot water and continue to mix) .
Add the olive oil in the same way. Taste and add one or two fillets of white wine vinegar. Salt to taste.
Add horseradish and cream 18%. 5. Roast caraway seeds in a skillet over medium heat, stirring often, until they smell. Add the roasted caraway seeds to the mayonnaise and combine stirring.
Add celery root and apple slices in the mayonnaise and combine stirring. Taste remoulade and add a good amount of ground black pepper and a little lemon juice. Salt to taste.
Under the grate, let the hot charcoal come in and lay down the spruce branches.
Sprinkle the salmon fillet with a good portion of sea salt flakes and place it on the hot rack, skin down.
After a few minutes, when the salted skin is crispy, return the salmon fillet and cook for a few minutes. It must be barely cooked in the center.
To make the salad, mop the dandelion leaves and in a bowl, combine them with the lemon juice, the olive oil and the fiddleheads. Stir gently and salt to taste.
Serve salmon with salad and rémoulade.