The combination of sweet and salty gives a rich, delicious taste. Here I make a kind of stock of seaweed – ordinary seaweed from the beach. If you don’t have access to seaweed, you can use Japanese miso soup (available in shops), a stock of mushroom, or even ordinary meat stock.
Servings: 4 (AS AN APPETIZER)
Put the seaweed in a pot with the water. Bring to a boil and let simmer a few minutes. Strain the stock and add the root vegetables. Let them simmer a few minutes by the boiling point.
Cut the salmon fillet in thin slices and arrange in soup plates. Sprinkle sugar carefully. Burn with a crème brulée torch or ski torch until the sugar is caramelized (or caramelize the sugar in the oven under the grill) and the salmon has a nice crust but is still raw in the middle.
Pour the warm stock to cover the fish, so it gets lightly cooked in the stock.
Arrange root vegetables and lovage on top, and serve immediately.