Slow-Roasted Ora King Salmon with Comté Cheese Crust, Braised Beets, and Sicilian Pistachio Sauce

Name: Slow-Roasted Ora King Salmon with Comté Cheese Crust, Braised Beets, and Sicilian Pistachio Sauce
Yield: Serves 6
Cuisine: French
Ingredients: 1 teaspoon squid ink; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 cups (500 ml) White Chicken Stock; ¾ cup (60 g) panko breadcrumbs; 4 tablespoons (50 g) butter, softened; 2 ounces (60 g) grated Comté cheese (about 10 tablespoons); 2 teaspoons poppy seeds; Juice of 1 lemon; Pepper; 6 salmon fillets (3 to 4 ounces/90 to 120 g each), skin removed; Grapeseed oil; Salt; 2 tablespoons (30 g) butter; 7 tablespoons (105 ml) pistachio oil, or more as needed; Cayenne pepper to taste; 6 borage flowers; 6 tablespoons (90 g) salmon roe; 30 pieces yellow and red beets, cut with a Parisienne scoop (or a melon baller); 30 pieces yellow and red beets, cut with a Parisienne scoop (or a melon baller); 30 pieces yellow and red beets, cut with a Parisienne scoop (or a melon baller); ⅔ cup (150 g) butter; 1 tablespoon salt; 18 red pearl onions, soaked in warm water, peeled; 18 red pearl onions, soaked in warm water, peeled; ¼ cup (60 ml) red wine vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is all about the pistachio oil, from the maker J. Leblanc, expensive but so good. It can be bought online. The pristine quality of this oil is what makes this dish a standout. Any compromise in the quality of the oil will take away the integrity of the dish. It is served with very gently cooked, really just warmed, salmon. To cook the salmon so delicately, it’s important to put four layers of parchment beneath the fish as a heat barrier. I also make a flavorful “skin” for the fish out

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method