Salmon on Red Rice with Chervil and Lemon Dressing

For the dressing:

1. Peel off the peel of the lemons in strips with a peeler and cut these strips into fine sticks. Put these zest in boiling water, let it boil briefly and pour it into a fine sieve to drain. Repeat this brewing process 2 more times.
2. Squeeze the lemon juice.
3. Let the sugar caramelize lightly in a saucepan. Deglaze with the lemon juice and simmer the caramel over a low temperature until it has dissolved. Add the blanched zest to this stock, season with sea salt and pepper from the mill, place in a clean mason jar and fill up with the same amount of olive oil.

For the rice:

1. Cook the camargue rice in the vegetable stock until firm to the bite (add water if necessary) and drain. Transfer to a large bowl to evaporate.
2. Cook the peas firm to the bite, drain and add to the rice. Roughly chop the chervil (if necessary put small twigs aside for decoration), add to the rice. Drizzle with about 3 tablespoons of lemon caramel and rice vinegar.

For the salmon:

1. Divide the salmon into 5 portions beforehand and drizzle with the juice of the lime and soy sauce in a shallow bowl. Chill until frying.
2. Dice shallot and sweat in a little olive oil, deglaze with Noilly Prat. Pour in the fish stock and reduce by half.
3. Fry the salmon slices in butter for about 3 minutes on both sides, depending on their thickness.
4. In the meantime, use the hand blender to foam up the fish sauce with the créme fraiche.

To serve:

1. Portion the rice on plates, add the salmon and drizzle with sauce.