Olive Oil-Glazed Salmon, Faisselle Cheese, And Baby Leeks
Olive Oil-Glazed Salmon, Faisselle Cheese, And Baby Leeks
Seasoned salmon, delicate Faisselle cheese, and marinated leeks: This is one recipe you’ll want to try again and again! Try with a barrel-aged white wine, like a Pessac-Léognan, which echoes the grilled flavor and sesame seeds.
Servings
4
servings
Ingredients
- 4 salmon fillets
- 1 bunch parsley
- 1 ¾ cup faisselle cheese
- 8 pickles
- 1 ¼ cup toasted sesame seeds
- 3 tablespoon xérès vinegar
- 1 shallot
- 18 baby leeks
- 1 bunch tarragon
- 1 lime
- 10 teaspoon capers
- 6 teaspoon caper blossoms
Directions
- Zest the lemon and lime and mix them with olive oil
- Cook the olive oil at 130 degrees F with the zests and season with Espelette pepper.
- Add the salmon fillets and remove them as soon as the core temperature reaches 110 degrees F.
- Leave the salmon fillets in oil until serving.
- Crush the parsley and mix it with the sesame seeds and Fleur de sel. Sprinkle the salmon fillets with this mixture.
- Get lemon juice and mix it with olive oil. Season with salt and Espelette pepper and keep for later.
- Boil the leeks and quickly place them in iced water. Then marinate them in vinaigrette for a night.
- Chop the capers, shallot, tarragon, and pickles and add them to the Faisselle cheese, then season with salt, pepper and Xérès vinegar.
- Presentation: Put 3 leeks side by side, a salmon fillet askew on top of them and finish with Faisselle cheese and caper blossoms cut in half.