Wild Salmon with Crushed Truffles, Confit Tomatoes and Fried Basil
Step 1: Salmon
Trim the salmon steaks until they are identical in shape and size. Remove the skin as well as all of the fatty parts on the outer side of the filets.
Heat some olive oil in a cast iron skillet, season the steaks with fleur de sel and sear the presentation side first. Flip and brown on both sides, then add a dab of butter, and finish cooking the salmon, basting constantly with the warm, frothy butter.
When the inside temperature of the salmon reaches 208°F (38°C), remove and set aside for a few minutes.
Step 2: Sauce
Clean the black truffle, brushing it under running water. Pat dry with a clean, dry dishtowel, and peel with a thin-bladed knife. Set the trimmings aside for a different recipe. Crush the truffle with a fork on a piece of parchment paper, cover with plastic wrap, and refrigerate.
Reduce the chicken jus to three-quarters of its volume, add the balsamic vinegar and fleur de sel, and mix with a fork. Emulsify with the cold brown butter, cut into small pieces.
Add a dash of aged vinegar and the crushed black truffle, season with freshly ground pepper, and set aside in a warm spot so that the truffle can infuse.
It is essential not to warm this sauce too much, as too much heat would make it curdle.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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