Organic Crozets & Salmon 


  • 300g organic Crozets Alpina Savoie
  • 4 salmon pavés (fillets without skin)
  • ½ a green cabbage
  • 80g of butter
  • The juice of 1 lime
  • 3 tablespoons soy sauce
  • 1 teaspoon powdered sugar
  • 10g roasted sesame seeds
  • Salt and pepper


  • Cook the Crozets for 15 minutes in salted boiling water (4 times the volume of Crozets).
  • Cook organic Crozets for 15 minutes. Drain and reserve.
  • With the cabbage, remove dirty or damaged leaves and wash. Remove the ribs. Cut into strips and cook for a 2-3 minutes in salted boiling water.
  • Drain and immerse in a container of ice water (to keep the color green). Drain and reserve.
  • In a frying pan melt 40g of butter, add the strips of cabbage and let them steam for 5 minutes. Keep warm.
  • In a frying pan, heat 20g of butter and cook the salmon on both sides.
  • Place the salmon pavés on one side in the roasted sesame. Keep warm.
  • Deglaze the pan with the soy sauce, add a teaspoon of sugar and lime juice.
  • Reduce by half, add the Crozets and 20g of butter. Mix well.
  • In each plate, prepare the parboiled cabbage, the Crozets and place on the sesame salmon pavé.

Source (in French):