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Carpaccio of Pineapple in crust of salt




Ingredients (Serving Size : 4) :



- About 1 Victoria 350 grams

- 2 kilos of big not sophisticated common salt of Guérande

- 4 oranges

- 50 grams of caster sugar

- 1 vanilla pod of Tahiti







Preheat the oven in 150°C (th. 5).

Create a base of big salt 4 cm in thickness on the patch of the oven.

Put down the standing pineapple on this base and bury it of salt at height by taking care of letting exceed the plume of the fruit.

Cook in the oven for 1:15 am.


After cooking, let base the pineapple in its crust of salt during the 1 hour.

Realize the syrup by pressing the juice of four oranges.

Make reduce this one of half in the pan profoundly thick with 50 grams of sugar, the vanilla pod split in two and shelled with the headland of a knife.




Break the crust of salt in front of your dinner guests, peel the pineapple by taking care of removing eyes.

Cut this one very fine slices in the width and arrange them in rosettes in four plates.


Pour the syrup of orange on each and serve warmly.