Wood-Fire Grilled Salmon with New Potatoes and Asparagus
- 1 wild salmon, 9 pounds (4 kg)
- 4 teaspoons cooking olive oil (2 cl)
- coarsely ground black pepper
- fleur de sel
- 60 green asparagus
- 40 slices bacon, cut from a whole smoked pork belly
- 60 new pearl onions
- 3 cloves garlic
- 15 ounces small chanterelle mushrooms (420 g)
- 1 pound new potatoes (500 g)
- 3 1/3 tablespoons cooking olive oil (5 cl)
- 2 ounces butter (60 g)
- 1 cup clear chicken jus (20 cl)
- 1 ounce chicken fat (30 g)
- fleur de sel
Step 1: Salmon
Scale, trim, clean, and fillet the salmon. Cut away the under belly and divide the fillets into 7 3/4 ounce (220 g) steaks.
Coat the fish with a little olive oil and cook, skin-side down, over the embers, covering it with a cloche for even cooking. Cook until the central temperature reaches 100 1/2°F (38°C). In order for the steaks to be warm and moist inside, they must cook for about 9 minutes.
After cooking, season the salmon with fleur de sel and very finely ground pepper.
Step 2: Vegetables
Scrape the potato skins and cut the potatoes in half.
Clean the chanterelle mushrooms and cut off the bottom of the stem. Wash the mushrooms in a basin of clear water, drain on a perforated sheet pan, and sear in a hot sauté pan with chicken fat so that they give off all of their liquid. Drain again, brown them in a dab of frothy butter, and sprinkle with freshly ground pepper.
Peel the asparagus, saving only the tips and discarding all the leaflets. Season with fleur de sel and sauté in a little olive oil, then cover to preserve their cooking juice, which will help them cook more easily.
Sauté the bacon pieces in a little olive oil, then drain in a sieve.
Peel the pearl onions, trimming them until they are all the same size. Sauté them in olive oil with the new potatoes in a cast iron pot, add the unpeeled garlic and the remaining butter, and season with fleur de sel. Cover and finish cooking in a 390°F (200°C) oven until the potatoes and the onions have softened. Finally, caramelize them in their own juices.
Combine all of the vegetables and the bacon. Caramelize everything in 4 teaspoons (2 cl) of chicken jus. Season to taste.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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