Put the salmon steaks to macerate the day before on a plate with coarse gray sea salt
Prepare a nage by putting all the ingredients indicated in two liters of water. Boil for ten minutes.
Put the vegetables to boil starting with the carrots then the turnips and the onions for 6 to 7 minutes, add the broccoli and the snap peas one minute before the end of cooking. Cook the artichoke bottom cut in four in lemon water separately.
Rinse the salmon fillets to remove the salt, tie them up and immerse them in the simmering broth for 4 minutes. Remove them and serve surrounded by vegetables with a spicy sauce.
Sauce:Melt the half clove of minced garlic and add all the spices and then the two spoonfuls of broth. Let reduce for 3 minutes over medium heat. Add the 4 tablespoons of cream. Let reduce a little. Season.
Recipe proposed by chef Hubert
