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

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

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.

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