Preparation time: 15 min
Cooking time: 40 min
Serves 4

 INGREDIENTS

• 8 large yellow onions
• 100ml of cream
• 2cl of Vin Jaune wine
• 50g of butter
• 800g of salmon fillet
• 2 large potatoes
• a small amount of potato starch
• 4 slices of smoked bacon
• 4 parsley leaves
• 4 chervil leaves

METHOD

Remove the salmon fillets.

Place them in an oiled non-stick pan, heat gently and then cover with foil or baking paper. Cook off the heat at a low temperature.

Finely slice the onions and sweat them with the butter for 20 minutes.

Add the cream and cook for a further 10 minutes.

At the last minute, just prior to serving, add the Vin Jaune.

Cut the smoked bacon into long thin slices and place them on a sheet of greaseproof paper.

Cover them with another sheet of greaseproof paper and cook at 180 C between 2 trays for 10 minutes.

Cut the potatoes into 1mm slices, place the herbs between each slice and pan fry them gently with olive oil.