Here is a recipe that I found on Food Box, a blog edited by Lili. Lili is a wonderful hostess who lives in Montmartre, Paris; and I love eating at her virtual table. Pay her a visit, you won't regret it!
I adapted Lili's version with the original one, taken from L'atelier des Chefs. My husband and I had a wonderful time preparing that saumon à l'unilatérale (cooked on one side only).
Lili's version suggests a few additions, like the honey with the caramelized shallots, or replacing the butter with olive oil to fry the potatoes, and adding some almonds while toasting the potatoes. We thought her tips were well worth taking into account, as they were adding some real delicate notes to the Chefs' recipe.
I adapted Lili's version with the original one, taken from L'atelier des Chefs. My husband and I had a wonderful time preparing that saumon à l'unilatérale (cooked on one side only).
Lili's version suggests a few additions, like the honey with the caramelized shallots, or replacing the butter with olive oil to fry the potatoes, and adding some almonds while toasting the potatoes. We thought her tips were well worth taking into account, as they were adding some real delicate notes to the Chefs' recipe.
The video is a lot of fun to watch and follow: hope you will understand it alright. It is in French...
The chef is very focused and gives out every stage of the recipe in the minutest detail. You really cannot get it wrong!
Delicious, easy and quick to prepare.
For 2 Cocos
2 fillets of salmon(150 g each)2 shallots
20 ml of balsamic vinegar
1 tbsp honey
4-5 small potatoes
10 g flat-leaved parsley
2 handfuls of sliced almonds
1 clove of garlic
1 branch of thyme
1 bay leaf
salt, pepper and ground pink peppercorns
olive oil (3 tbsp)
We did not feel like white wine on that night, so we went for a light, fruity red Beaujolais. It was nice! But now I think we could also go for a Sauvignon Blanc, or an Alsatian Toquay Pinot Gris. Next time!Heat the vinegar in a pan. Add the shallots, and bring to a boil so that it reduces significantly. Stir regularly and lower heat. Add the honey and salt at the end, once the shallots are caramelized + Add 1 tbsp of olive oil to turn it into a vinaigrette. Set aside.
Rinse and slice the potatoes thinly.
Cook for 5 min into salted water. Drain the potatoes.
Heat 1 tbsp of olive oil in a frying pan. Fry the potatoes for 5 min.
Add the almonds, and parsley at the end. Season to taste.
For the salmon preparation...
In another frying pan, pour 1 tbsp of olive oil, fry the salmon fillets only on one side, on their skin (technique called "à l'unilatérale"). Salt the fillets, and grill them for 5 min to toast the skin golden. Add the garlic, thyme and bay leaf. Cover with foil.
Cook for another 4-5 minutes.
Uncover and add the pepper.
Lay a bed of potatoes on each plate, on which you will place the salmon decorated with a line of shallots vinaigrette.
Rinse and slice the potatoes thinly.
Cook for 5 min into salted water. Drain the potatoes.
Heat 1 tbsp of olive oil in a frying pan. Fry the potatoes for 5 min.
Add the almonds, and parsley at the end. Season to taste.
For the salmon preparation...
In another frying pan, pour 1 tbsp of olive oil, fry the salmon fillets only on one side, on their skin (technique called "à l'unilatérale"). Salt the fillets, and grill them for 5 min to toast the skin golden. Add the garlic, thyme and bay leaf. Cover with foil.
Cook for another 4-5 minutes.
Uncover and add the pepper.
Lay a bed of potatoes on each plate, on which you will place the salmon decorated with a line of shallots vinaigrette.
Miam-miam! We had a succulent dinner that night. We particularly loved the delicacy and crispiness of it all. Well, if you try it, let me know your impressions.;)
Bon appétit!
1 comment:
Formidable, ce lien Paris -Toronto!
J'adore ta photo de la table qui fait bon vivant à la française.
Je suis ravie que cela vous ai plu et d'avoir contribué outre atlantique à ce bon repas.
merci infiniment pour le lien.
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