Wild Salmon with Truffle-Herb Emulsion
- 8 salmon steaks, 6 1/3 ounces (180 g) each, cut from a center-cut 13 1/4 pounds (6 kg) whole salmon back fillet
- 48 small basil leaves
- 1/3 ounce scallions, julienne (10 g)
- 1 locally grown lemon
- 3/4 ounce small capers (20 g)
Olive Oil-Herb Emulsion
Step 1: Salmon
Trim the salmon steaks until identical. Remove the skin and all the fat from the outer part of the fillets.
Poach the steaks in the court bouillon (recipe below) at 167°F (75°C) until the core temperature reaches 95°F (35°C), then take out of the court bouillon and cool in the flash freezer.
Step 2: Court Bouillon
Sweat the diced aromatics in a sauté pan. Cover with water and bring to a boil. Cook for 15 minutes, then deglaze with the white wine. Add the sliced lemon and continue cooking for 5 minutes.
Add the spices and herbs, infuse for a few minutes, and filter through a cheesecloth.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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