PARIS, 17 FEBRUARY 2016 This simple but wonderful Scottish
salmon recipe comes to us by way of the Restaurant Le Petit Marguery in
4 x 5 or 6 oz Steaks of Scottish Salmon
4 well-blanched Cabbage
4 slices of streaky smoked Bacon
Pepper from the
1. Blanch the cabbage leaves for a few minutes. They should be
supple but crisp.
2. Season the salmon steaks and cabbage leaves with salt and
pepper. Wrap each steak in a cabbage leaf and secure with the slice of
3. Steam for 5 minutes.
Serve with rock salt and pepper from the mill.
Recipe by the Cousin brothers
Restaurant Le Petit Marguery
9 Boulevard de Port-Royal
Tel : (33) 1 43 31 58 59