Lemongrass Salmon, titled "A Pretext to the Skin"
Ingredients:
- 680 g (1 1/2 pounds) of organic salmon fillet (with skin)
- 30 ml (2 tbsp) sesame oil
- 30 ml (2 tbsp) Teriyaki sauce
- 15 ml (1 tbsp) roasted sesame seeds
- 1 lemongrass stalk
- 200 ml (6.8 oz) sweet white wine
- 225 g (1/2 pound) unsalted butter
- 2 bunches of white asparagus
- Sea salt and black pepper
Preparation of the Caramelized Skin:
- Preparing the Salmon Skin:
- Ensure the salmon skin is well scaled and all fish bones are removed.
- Gently remove the salmon skin without tearing it.
- Cooking the Skin:
- Brush the salmon skin with a little sesame oil and Teriyaki sauce.
- Bake the skin at 120°C (250°F) for 2 to 3 hours until it is very crispy.
- Finishing the Skin:
- Let the skin cool on a paper towel, then cut it into strips with scissors.
- Lightly brush the strips with Teriyaki sauce and sprinkle them with roasted sesame seeds to make them stick.
- Set aside the caramelized skin strips.
Preparation of the Lemongrass Butter:
- Slicing the Lemongrass:
- Finely slice the tender end of a lemongrass stalk into half-moon shapes.
- Reduction and Preparation of the Lemongrass Butter:
- Cook the sliced lemongrass in the sweet wine until there is about 15 ml (1 tbsp) of liquid remaining.
- Whisk in pieces of unsalted butter gradually, as you would with a beurre blanc sauce.
- Keep warm.
Preparation of the Asparagus:
- Cooking the Asparagus:
- Peel the white asparagus, then cook them for a few minutes in salted water.
- Immediately refresh the asparagus by plunging them into ice water to stop the cooking process.
- Storing the Asparagus:
- Arrange the asparagus on a baking sheet and cover with aluminum foil. Set aside.
Cooking the Salmon:
- Slicing and Seasoning:
- Slice the salmon fillet into equal portions.
- Season the salmon with salt and black pepper.
- Pan-Frying:
- In a hot pan, cook the salmon on one side only for 1 to 2 minutes, just to sear and color it.
- Add the asparagus and warm everything in the oven for 3 to 5 minutes.
Plating:
- Presentation:
- Arrange the salmon and asparagus on the plates.
- Top each salmon portion with the julienned caramelized skin.
- Add a spoonful of lemongrass butter on the side or over the salmon.
- Serve immediately.
Bon appétit!
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