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Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives

Appetizers, Salmon and tuna, Vegetables and Fruits

In a bowl plate, you will find a nice bed of leek fondue, topped with salmon steamed with star anis, with a creamy smoked fish sauce.

Ingredients

Recipe for 12 Tapas

For the leeks fondue

0.50 Unit(s)
Leek
50 Ml
White wine

For the salmon

2 Piece(s)
Salmon steak
2 Unit(s)
Star anise

For the beurre blanc

75 Gr
French shallot
1 Tbsp
Fish stock
125 Ml
White balsamic vinegar
125 Ml
White wine
250 Ml
35% cooking cream
8 Sprig(s)
Chives
  • Butter
  • Vegetable oil
  • Salt and pepper

Preparation time: 30 min

Preheat your four Vapeur at 212 °F

  • For the mise en place

    Peel the leeks and cut it in stripes.

    Mince the onions thinely. Peel and chop the french shallots.

    Cut the butter in small cubes.

    Cut the salmon in 3 cm size cubes.

    Chop the chives.

  • For the leeks

    Put the leeks on a pierce baking tray, put it in the steam oven on 100C (212F) for 8 minutes. Out of the oven, sweat it in a hot pan with butter for 2-3 minutes, deglaze with the white wine, season it.

  • For the salmon

    Season the salmon and put it on a backing tray, add the star anise.

    Put it in the steam oven for 4 to 5 minutes.

  • For the beurre blanc
    Sweat the shallots with the butter, deglaze with the white wine and the white balsamic vinegar, reduce it. Add the cream, bring it to boil add the smoked fish, let it cook for 3 to 4 minutes on medium heat, fix the seasoning.
  • For the platting
    In a bowl plate, put some leeks at the bottom of the plate, put the pieces of salmon on the top, pour the sauce and finish with the chives.

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