Neptune and the mermaids                  

You need only walk along the Customs Trail from Château Richeux to Saint Malo to understand why anise tastes and those of the sea make such a natural match.
This trail at the top of the cliffs is lined with wild fennel, that beautiful umbelliferous whose first shoots announce the arrival of spring and whose crown-shaped flowers can be eaten like anise sweets in the autumn.
I created Neptune powder by combining all the anise tastes of the world with seaweeds from here, and the Mermaid oil (huile des sirènes) is made with the same spices and seaweeds.
In this recipe, we wanted to accentuate its taste to enliven the taste of salmon.
You could easily use one or the other separately with scallops or raw or cooked vegetables.

© Olivier Roellinger