Slow-Cooked Salmon Steak with Squid in a Bearnaise Reduction
Reduced Bearnaise Sauce
Step 1: Salmon
Scale, clean and fillet the salmon. Remove the skin and central bone, the darkened zones with blood, and the fatty parts without the fish bones, and set all of these fish parts aside.
Stack the salmon fillets and cut steaks 1 1/4 inches (3 cm) thick from the center, not using the belly or the tail. Reconstitute with the central bone and tie to form complete steaks.
Season with fleur de sel and coarsely ground black pepper, sear in a small amount of olive oil in a pan, then place on parchment paper and put onto a grill placed in a sauté pan. Cover and place in the oven at 355°F (180°C) until the central temperature reaches 101 1/2°F (38°C), for around 8 to 10 minutes. The steaks must be lukewarm and moist.
Rinse the raw salmon skin under running water and cover with salt for 5 minutes, then cut into 3/4 x 7 1/4 inch (2 x 18 cm) strips. Bake between two roasting pans at 300°F (150°C) until crisp.
Step 2: Reduced Bearnaise Sauce
Thinly slice the shallots lengthwise.
Tie a tarragon sprig and coarsely ground black pepper into muslin cloth.
Heat a little olive oil in a cast iron pot, and add the shallots seasoned with fleur de sel and the muslin pouch. Cover and cook until softened. Moisten with pot-au-feu stock and cook until completely evaporated, then pour the sherry vinegar and the white wine. Reduce until dry once again.
To finish, emulsify with the brown butter and season finely with coarsely ground black pepper and fresh tarragon.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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