Classic pairing: Pair with a structured Bordeaux dry white from Pessac-Léognan. This full-bodied Pessac-Léognan, aged in barrels, pairs well with salmon. The wooden notes echo with the grilled fish and sesame seeds.
Discovery wine pairing: Select a structured Bordeaux dry white from Graves. Partly vinified in barrels, this white Graves brings intensity but remains round on the palate. The musky notes and unctuousness makes it a good pairing option with this recipe.
- 4 salmon fillets
- 1 bunch parsley
- 1 ¾ Cup faisselle cheese
- 8 pickles
- 1 ¼ Cup toasted sesame seeds
- 3 Tablespoons Xérès vinegar
- 1 shallot
- 18 baby leeks
- 1 bunch tarragon
- 1 lime
- 10 Teaspoons capers
- 6 Teaspoons caper blossoms
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.