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Salmon ‘mi-cuit’, soubise sauce with onions and Vin Jaune wine, crispy bacon, herbed potatoes

4
People

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

Recipe

Salmon ‘mi-cuit’, soubise sauce with onions and Vin Jaune wine, crispy bacon, herbed potatoes

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.

25/04/2019 16:44:22
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