Sal­mon con­fit with a light béar­naise

Taste & Flavors - - SPRING - Casino du Liban By Chef Patrick Bu­rat

Chef Patrick Bu­rat, Casino du Liban


4 slices of fresh sal­mon with skin (170 g each) 200 g Ro­manesco or broc­coli

200 g turnip cab­bage

200 g white cab­bage

30 g but­ter

Olive oil

Fresh thyme sprigs

3 cloves gar­lic

Béar­naise sauce

3 g dry tar­ragon

3 g pep­per­corns

50 ml white wine

40 g shal­lots


Wash, peel and cut the turnip cab­bage and Ro­manesco in thin slices, and the white cab­bage in large squares.


For the Béar­naise sauce, make a re­duc­tion with cut shal­lots, dry tar­ragon, pep­per­corns and the vine­gar/ wine mix. Once re­duced, make a sabayon (sim­i­lar to a hol­landaise sauce) with 2 egg yolks and add it to the re­duc­tion; then add 200 g clar­i­fied but­ter.


Heat the pan with olive oil, thyme sprigs and gar­lic, at 56°C and then place the sal­mon slices in the pan.


In a Te­fal fry­ing pan, heat a lit­tle olive oil then add the three types of cab­bage. Stir and add a lit­tle wa­ter and but­ter and cook through with­out color­ing and with a light crunch. Sea­son.


Pat dry the sal­mon, then plate the green veg­eta­bles in the cen­ter of the plate; add the sal­mon with a lit­tle le­mon zest on top, and a spoon­ful of Béar­naise sauce on the side.

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