Salmon with Fennel Velouté and tomatoes
Le Bernadin's technique for salmon accompanied by fennel velouté and tomatoes two ways.
Ingredients
Salmon
- 2 Lbs Salmon (900 grams)
Fennel Velouté
- 100 g Fennel bulb, thinly sliced
- 25 g Shallot thinly sliced
- 10 g Garlic thinly sliced
- 25 g Pernod
- 400 ml Chicken stock
- 20 ml Cream
- 10 g Picked Fennel fronds
Warmed tomatoes
- 10 large Cherry tomatoes
- Salt
- Sugar
- Thyme
- Extra virgin olive Oil
Tomato Compote
- 340 g Tomatoes
- Salt
- Sugar
Instructions
Salmon
- Check the fish for pin bones and remove the skin and bloodline.
- Round the fish to give it an even shape. The trim can be saved for other preparations.
- Season the top of the fish with salt, then place it into a pan with enough water to go up ¼ of the fish and add in melted butter (around 15 grams).
- Place this over low heat and gently poach.
- Brush the fish as it cooks. This helps warm the top of the fish and remove the albumin from the sides.
- Cook on one side for 5-7 minutes, using a cake tester to test the internal temperature of the fish. There should be little to no resistance from the fish when inserting.
- Remove the fish from the pan and dab the bottom with a paper towel to remove excess moisture.
5% Pre-Hy
- 200 g Water
- 10 g Xanthan gum
Fennel Veloute
- Sweet fennel, shallots, and garlic until translucent
- Add in the Pernod and reduce, then add the chicken stock and cream, infusing for 15 minutes.
- Add the fronds to the blender and blend. Make this right before serving or chill and reheat when ready to preserve the green color.
Warmed tomatoes
- Score an X on the tomatoes and blanch them for 15-20 seconds.
- Shock them in ice water, then peel the tomatoes.
- Slice the tomatoes in half, place them on a tray, and sprinkle salt and sugar on the cut side.
- Place into a 300°F 150 C for 50- 60 minutes.
- Remove from the oven and coat with extra virgin olive oil
Tomato Compote
- Blend tomatoes with salt and sugar
- Strain into a pan and add a sprig of thyme
- Cook down until nice and thick (How long?)
- Place into a piping bag
