Slow-Cooked Salmon Steak with Squid in a Bearnaise Reduction

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.