Ingredients
| 30g salt | |
| 15g sugar | |
| 300g Ōra King salmon fillet, skinless | |
| 1 small onion, halved | |
| 1 shallot, finely diced | |
| 200ml vin jaune (or dry sherry) | |
| 50ml cream | |
| 150g butter, cubed, chilled | |
| nasturtium leaves, to serve |
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Instructions
| 1. | Mix the salt and sugar, rub over the salmon and cure for 30 minutes. Rinse and pat dry. Slice thinly. |
| 2. | Put into the oven on the lowest temperature for about 10 minutes, to bring it to 40°C. |
| 3. | Char the onion halves in a dry pan until blackened. |
| 4. | For the beurre blanc, simmer the shallots with the vin jaune until reduced by half. |
| 5. | Add the cream. You can strain the sauce if you like it really smooth, but it’s good either way. |
| 6. | Whisk in the butter, piece by piece, until emulsified. |
| 7. | Lay slices of salmon on the plate. Carefully separate the onion layers and pour the beurre blanc into the hollows. |
| 8. | Serve alongside the salmon, scattered with nasturtium leaves. |
Recipes Nick Honeyman / Food styling Zennon Wijlens / Food Photography Manja Wachsmuth / Le Petit Léon Photography Emilie Soler