Name: Wild salmon wrapped in lardo with salsify and fennel emulsion
Yield: Serves 4
Ingredients: 30 g unsalted butter; 4 strips of very thinly sliced lardo; ½ bulb fennel, chopped and feathery part reserved (or use 2 tablespoons chopped fresh herb fennel); 2 cm thick, central bone and skin removed; juice of ½ lemon; 1 shallot, peeled and chopped; 1-2 tablespoons olive oil; sunflower oil; 1 garlic clove, peeled and chopped; 8 large green olives, preferably unbrined, stoned; 8 sticks salsify; ½ garlic clove, peeled; leaves from 3 sprigs of fresh tarragon, finely chopped; 1-2 garlic cloves, peeled; 4 wild salmon steaks (about 150 g each), cut from the centre about; unsalted butter; fresh bouquet garni of thyme and bay leaf; 150 ml vegetable stock; 6 tablespoons double cream; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Here boneless wild salmon steaks are pan-roasted — seared on top of the stove and then put into the oven to finish cooking — which is a very common technique in professional kitchens. If you don’t want to turn the oven on just for the salmon you can cook them completely on top of the stove, but take care not to overcook them. Lardo is the fat from Parma ham; you can also use the fatty part of Parma ham slices. The refreshing flavour of salsify goes so well with the oiliness of the sa