Salmon Confit With a Light Bearnaise Salmon Confit Taste & Flavors

SALMON CONFIT WITH A LIGHT BÉARNAISE

BY CHEF PATRICK BURAT
Serves 4 | Prep/Cooking 70 mins
INGREDIENTS
  • 4 slices of fresh salmon with skin (170 g each)
  • 200g Romanesco or broccoli
  • 200g turnip cabbage
  • 200g white cabbage
  • 30g butter
  • Olive oil
  • Fresh thyme sprigs
  • 3 cloves garlic
  • Béarnaise sauce
  • 3g dry tarragon
  • 3g peppercorns
  • 50ml white wine
  • 40g shallots
PREPARATION
  1. Wash, peel and cut the turnip cabbage and Romanesco in thin slices, and the white cabbage in large squares.
  2. For the Béarnaise sauce, make a reduction with cut shallots, dry tarragon, peppercorns and the vinegar/wine mix.
  3. Once reduced, make a sabayon (similar to a hollandaise sauce) with 2 egg yolks and add it to the reduction; then add 200 g clarified butter.
  4. Heat the pan with olive oil, thyme sprigs and garlic, at 56°C and then place the salmon slices in the pan.
  5. In a Tefal frying pan, heat a little olive oil then add the three types of cabbage.
  6. Stir and add a little water and butter and cook through without coloring and with a light crunch. Season.
  7. Pat dry the salmon, then plate the green vegetables in the center of the plate; add the salmon with a little lemon zest on top, and a spoonful of Béarnaise sauce on the side.

Chef’s Tip
SERVE WITH WHITE WINE FOR THE BEARNAISE; MAKE THE SABAYON AT THE END.

 

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