Wild Salmon with Porcini Mushroom and Parsley Sauce
Step 1: Salmon
Trim the salmon steaks until identical. Remove the skin and the fat from the outer side of the fillet.
Pour a thick layer of coarse gray sea salt into a cast iron skillet. Heat until white-hot, and begin cooking the salmon on the presentation side. Cover and let cook for 3 minutes, then turn and continue cooking until the internal temperature reaches 101 1/2°F (38°C).
Step 2: Mushrooms
Cut the Jabugo ham slices into 2 inch (5 cm) equilateral triangles.
Remove any dirt from the porcini mushroom stems, brush the mushrooms under cold running water, pat dry with paper towels, and cut into thick slices.
In a sauté pan big enough to hold the porcini mushroom slices side by side without them overlapping, melt enough duck fat to have a 1/10 inch (3 mm) layer in the sauté pan. Add the ham trimmings, the unpeeled garlic, and 1 sprig of thyme.
When the fat has melted and the full aroma is released, season the porcini mushrooms with salt and lay them in the pan. Cover and stew for 45 minutes over a low heat.
As soon as the porcini mushrooms are cooked, remove the pan from the heat and let rest for 10 minutes before removing the garlic clove, the sprig of thyme and the ham trimmings.
Skim off a bit of fat, but keep the porcini mushroom cooking juices. Add the parsley purée, check the seasoning and heat slightly, letting the fat split.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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