Salmon confit with a light béarnaise
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
Fresh thyme sprigs
3 cloves garlic
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.