CookEat Recipe
Salmon Périgord
Three salmon slices cooked under buttered paper with demi-glace and truffle, served with six bread hearts.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Have SIX finished heart-shaped bread croutons ready. Measure one and a half gills finished demi-glace before loosening only this portion with a little hot ready-to-use unsalted veal broth. If refrigerated or thawed, bring the loosened sauce to a full rolling boil while stirring and check at least 165°F.
Step 2
Put THREE fresh salmon slices, EACH three-quarters of a pound, in a small oven-safe sauté pan with half an ounce butter, one parsley branch and one gill white wine. Set over brisk stove heat and reduce the liquid until nearly dry without allowing the butter or fish to scorch.
Step 3
Add the prepared demi-glace portion and ONE medium slice of drained preserved black truffle. Mix lightly and cover the fish directly with a lightly buttered sheet of food-grade baking paper rated for 350°F. Transfer to the oven for about fifteen minutes. Continue until EACH salmon slice reaches at least 70°C in its thickest flesh, away from any bone.
Step 4
Arrange the salmon on a hot dish, pour its actual sauce and the truffle over, place the SIX finished bread hearts around it and serve promptly.
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