Poland - Fillet of Baltic salmon with crème brûlée and crayfish salad

PREPARATION

Cut the salmon into 4 portions and brown them on each side in a little oil. Put to one side.

For the crème brûlée: place the tonka beans in boiling water and simmer gently for 10 to 12 minutes. Blend them and mix in a little cream and the egg yolk. Place this mixture in ovenproof glasses and cook at 140 °C for 12 minutes.

Serve the salmon fillets and the crayfish on a plate with the mayonnaise and the rest of the cream on top. Season with salt and pepper, decorate with the fresh herbs and serve along with the crème brûlée.