Salmon Tataki in Shellfish Soup

Method

Mix the marinade ingredients and season with salt and pepper.
Place the salmon in the marinade and let it marinate for 15 minutes.
Quickly sear the portions in hot oil, about 1 minute on each side. Do not overcook.

Clean the shrimp and set aside the shells.
Finely chop onion, carrot, garlic, leek, and celery stalks.
Sauté the shrimp shells in olive oil.
Add onion, carrot, garlic, leek, and celery, and sauté until soft and partially browned.
Reduce the heat and add fish stock, miso paste, and lime juice. Bring to a boil, then reduce the heat and let the soup simmer gently for 35 minutes.
Strain the broth, whisk in cream and butter thoroughly, and season with lime, salt, and possibly pepper.
Add the shrimp and reheat the soup gently.
Place the noodles in warm bowls, ladle the soup over, and top with the salmon at the end.

Tip:If you cannot find udon noodles, you can use regular noodles.