A delectable selection of salmon prepared in 3 styles

It’s very hard to describe this OBG bestseller in just a few words. It’s like taking a simple and common dish to Mount Olympus. It’s the worm transformed into the butterfly. It’s… well, it’s just something else!

Ingredients (serves 4)

For the grilled salmon
Salmon (4 x 100 gr fillets)
Green asparagus (20 spears)
Olive oil (2 tbsp)
Salt
Pepper

For the salmon “confit”

Salmon (250 gr fillet)
Bouquet garni - rosemary, thyme, dill, flat-leaf parsley (1 medium)
Garlic (1 clove)
Olive oil (2 tbsp)
Potatoes (2 large)
Butter (30 gr)
Cream (2 tbsp)
Dill (1 tbsp chopped)
Salt
Pepper

For the salmon ravioli

Flour (150 gr)
Eggs (1)
Water (1 tbsp)
Olive oil (1 tbsp)
Salt
Salmon (150 gr)
Onion (1 small, chopped)
Butter (90 gr)
Thyme and parsley (1 tbsp chopped)
Cream (1 dl)
Porcini mushrooms (5 medium)
Garlic (1 clove)
Dry white wine (5 cl)
Flat-leaf parsley (1 tbsp chopped)
Sage (2 leaves chopped)
Parmigiano Reggiano (4 pinches shaved)
Salt
Pepper

Method

For the grilled salmon, we cut steaks of 100 gr each, season with salt pepper, and olive oil, and keep cool. We wash the asparagus and cut off the bottom part, keeping just the sprouts about 8 cm long, blanch them in salted water, cool down and set aside.
For the salmon “confit”,we chop all the herbs and the garlic, spreading them on top of the salmon fillet and seasoning with salt and pepper. We arrange on a oven tray, add the olive oil and bake in the oven for 30 minutes at 90 °C. When cooked, we remove and cut into 4 portions, keeping them warm. We then wash the potatoes and boil them in salted water, strain and, when still hot, we peel and mash them with a fork, adding the butter, cream and dill, checking the taste and then keeping warm.
For the ravioli, we mix the flour, egg, water, olive oil and a pinch of salt on a wooden board and knead the dough until it is be nice and smooth. We then set aside for half an hour.
Meanwhile, for the salmon filling, we pan fry the onion in one spoon of butter adding the salmon and mashing it with a spoon. We then add the cream and the chopped herbs checking the taste and then remove from the heat and allow to cool down.
Using a rolling pin, we flatten the fresh pasta until it is very thin. We cut 4 circles 12 cm in diameter and brush the rim with a bit of water. In the middle we put a generous scoop of the salmon filling. We then fold over the circle into a half-moon and seal by pressing hard on the edges. We do the same with the other circles and then set aside.
We trim, wash and thinly slice the porcini, pan fry the garlic with one spoon of butter and add the mushrooms and the wine and stir fry for three minutes. We then add the parsley, the sage and keep warm.
We heat a grill, and bring a pot of salted water to the boil. In another pot, we melt one scoop of butter. We grill the salmon fillet and the asparagus. We cook the ravioli in the boiling water for 2 minutes before straining and adding to the pot with the melted butter.
Using four large plates, we put on each one scoop of dill aromatized mashed potato, one scoop of porcini sauce and five grilled asparagus spears. We then serve the salmon confit on the purée, the ravioli on the porcini, and the grilled salmon on the asparagus.

Tips:

Difficulty: difficult
Preparation: 120 minutes
Cooking time: 60 minutes

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