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Grilled Chilean Salmon on a Bed of Buckwheat “Crepes�

From: Feature Story- Silver Cloud
Serves 10 portions

Ingredients:
10 pieces salmon fillet 80 grams each
10 pieces buckwheat crepes very fine 20cmØ (see following recipe)
3 tbsp chopped chives
10 sprigs flat parsley or chervil
Salt and pepper

Buckwheat Crepes (recipe for 50 crepes):
1 kilogram buckwheat flour
250 grams flour
2.5 liters water
250 grams butter
1 tbsp salt

Dressing:
5 tbsp extra virgin olive oil (from Nice)
2 tbsp chopped shallots
2 tbsp red wine vinegar
Salt and pepper

Preparation:
For the buckwheat crepe:
Respect carefully the weight of the ingredients. Mix all of the ingredients until homogenize and liquid. The mix has to be liquid. Note that there are no eggs in this recipe.

In a small Teflon breakfast pan, cook the crepes very thin. Keep warm and covered.

Grill the salmon fillet a la minute. Keep medium rare.

Slice the buckwheat crepes like tagliatelle 2 cm wide keep covered.

Mix all the ingredients for the dressing. It is important to use a very good quality of extra virgin olive oil.

A la minute, season the crepes with the dressing and add the chopped chives.

In the center of a serving plate dispose a bouquet of the seasoned crepes.

Serve the grilled salmon on the top. Finish with some chopped chives and fleur de sel on the top.