Restaurants Malta

Reuben Grixti, in charge of the restaurants at Le Meridien St Julians in Malta, presents his culinary secrets to Le Meridien customers....

Other Recipes:

Lamb Symphony

Salmon Carpaccio with Grape fruit and Fennel shavings.

Contact our Head Chef Reuben Grixti here

Ingredients:

1 fennel bulb and its green
½ tsp sea salt
2 tsp finely chopped mint
2 tsp finely chopped basil\
2 tsp finely chopped dill (I use the green from the fennel bulb)
1 tsp sugar
1 lemon, juiced
250g Kiwi Mussels
1 Grapefruit segments
1 red onion finely sliced
150g cherry tomatoes
200g Asparagus boiled and chilled
300 g Salmon, skinned and boned
15g small capers
Extra Virgin Olive oil

Wash the fennel and remove the green feathery parts.
Slice the bulb paper thin. You might need the help of your mandoline if you think you cannot slice super thinly.
Chop the feathery parts of the fennel green, the mint, basil and dill. Chopped herbs use ½ for the dressing and ½ for the salmon stuffing.
Squeeze the juice of the lemon.
Mix together the sea salt, grapefruit segments, kiwi mussels, the chopped herbs, the sugar and lemon juice and pour over the fennel slices.
Mix well. Cover and place in the fridge.
Stuff the salmon clean side with the remaining chopped mix herbs and wrap in plastic wrap in (round sausage shape) and place it in the freezer for 30 mins so that it is easier to slice it. The flesh gets firmer.
Take it out and slice it paper-thinly.
Take plates and arrange a layer of salmon on top.
Top with the fennel slices, kiwi mussels, asparagus and then pour a dash of olive oil on each plate.
Add the capers, grapefruit segments, cherry tomatoes and red onion and decorate with a few sprigs of feathery fennel greens.
Serve immediately because the lemon juice cooks the fish quickly.

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