Slow cooked salmon, quinoa risotto, fresh chive hollandaise sauce |

Preparation time: 45 min

Preheat your Four at 257 °F

• For the mise en place

  Warm the chicken stock in a big pot of boiling water.

  Cook the quinoa for 12 minutes, strain it and cool it down.

  Finely chop the red onion, the chives and the shallots.

  Squeeze the lemon juice.

• For the salmon

  On a baking tray with some olive oil, place the salmon on it then season with salt and Pepper, as well as the mustard, the oil and the rice vinegar. Add the soya sauce and the honey, then spread the shallots and cook it for 25 minutes in the preheated oven.

• For the risotto

  In a big sauce pot with olive oil, sweat the onions for 2 to 3 minutes, add the quinoa and then deglaze with the white wine. Reduce it and add the chicken stock to finish cooking. When done, add some butter and the parmesan.

• For the hollandaise

  In a bowl on a steam bath whisk the egg yolks with the vinegar and a tea spoon of water until you get a nice consistency, then continue to whisk by adding the clarified butter gently, when you have the texture that you want, finally add the lemon juice and the chives. Finish by seasoning with salt and pepper.