Lightly smoked Adour salmon, with roasted artichoke and chive cream
1 fillet of a 4-5 kg wild salmon 400 g of coarse salt
Dressing 12 purple artichokes 1 lemon Olive oil
Sauce 10 cl of single cream
1 lime 1/2 bundle of chives Hazelnut oil
Salt •Pour 250 g of coarse salt on a stainless steel tray in the shape of the salmon fillet. Place the fillet on the salt skin-side down and sprinkle 150 g of coarse salt on top. •Refrigerate for 3 h. •Remove the salt from the fillet under a stream of cold water. Drain and smoke for about 1:30 h. •Cut the fillet into 6 pavés of 110 g each. •Cook the pavés separately under vacuum at a temperature of 65°C. •Remove when the core temperature reaches 40°C. Preparing the garnish: •Turn the purple artichokes, but don’t remove the stem. •Place in lemon-infused water. •Cook the artichokes under vacuum (at about 98°C) with a dash of olive oil. Season. Remove when al dente. •Cut the artichokes into quarters and lightly grill them à la plancha. Set aside someplace warm. Preparing the sauce: •Slice the chive and keep the tips. •Pour the cream in a salad bowl. Grate a quarter of lime zest and add it as well, along with a bit of salt. Whip gently. •Add a bit of lime juice and the sliced chive. Plating: •Arrange the artichoke quarters in the shape of a fan. Plate the salmon pavé and surround it with lime and chive cream. •Pour a couple points of hazelnut oil on the cream. Finish with shoots of chive.