Blanche de chambly salmon, leek compote, sautéed pepper medley

Preparation time: 45 min

Preheat your Four at 260 °F

• Preparation

  Finely dice the shallots.

  Slice the green onions diagonally.

  Clean and slice the leeks.

  Remove the thyme from its branches.

  Zest and juice the lemon.

  Dice the peppers into fine cubes (brunoise).

• Blanche de Chambly salmon

  Mix the mustard, soy sauce, olive oil, maple syrup and cream.

  Place the salmon in an ovenproof pot. Pour the premixes liquids ontop as well as the beer, french shallots and a pinch of ground pepper. Cook at  260°F for approximately 25 minutes, or until the salmon is cooked through.

• Leek compote

  In a small sauce pot with a thread of olive oil and a bit of butter, add the shallots, leeks, thyme a pinch of salt and cover with beer. Cook on low heat for approximately 30 minutes or until the leeks and tender. Taste and season accordingly.

• Sautéed pepper medley
  In a large frying pan on high heat, add butter and wait for it to bubble. Then add the medley of peppers and sautée them for a few minutes. Make sure not to overcook, as peppers are much better with a little crispness to them still. Finish by adding the lemon juice and zest as well as the green onions. Taste and season accordingly.
• Plating
  Place a nest of the leeks preparation in the center of the plate. Deposit a piece of the salmon on top of the leeks and generously ladle some of the salmons cooking jus on top. Sporadically place the pepper medley on the plate to make it pretty.