King Salmon Recipe

Method

1. 1

   Pat the king salmon fillets dry and season with a pinch of salt and white pepper. Set aside.

2. 2

   Make the soubise: In a heavy saucepan, melt 40 g butter over medium heat. Add finely sliced onions (300 g) and cook gently until translucent and very soft (about 10–12 minutes). Stir in the flour and cook 1 minute to form a light roux. Gradually whisk in the milk (400 ml) and simmer until thick and silky.

3. 3

   Puree the cooked onions with the roux using an immersion blender until smooth. Return to the pan, stir in crème fraîche (120 ml), and season with salt and white pepper. Keep warm on very low heat.

4. 4

   Pea purée: In a blender, combine 150 g of peas with a portion of crème fraîche (approximately 60 ml) and blitz until smooth. Season lightly and keep warm.

5. 5

   Blanch the remaining peas (150 g) in salted boiling water for about 2 minutes until bright green, then shock in ice water and drain.

6. 6

   Sauté the salmon: In a skillet, heat olive oil (2 tbsp) over medium-high heat. Add the salmon fillets skin-side down and cook 3–4 minutes to crisp the skin. Add the butter (20 g) for basting, then flip and cook 1–2 minutes more for medium-doneness. Remove and rest.

7. 7

   Shave the fennel: Using a sharp knife or mandoline, shave the fennel bulb into very thin ribbons. Toss with lemon juice (1 tbsp) and a drizzle of olive oil (about 1/2 tbsp), and season with salt.

8. 8

   Plate: Spoon a generous ribbon of soubise on each plate. Place the salmon on top and spoon pea purée around the fish. Arrange the blanched peas and shaved fennel salad on the side with pea shoots. Finish with a light drizzle of olive oil and a squeeze of lemon.

9. 9

   Final seasoning: Taste and adjust salt and pepper if needed before serving.