Perfectly cooked salmon, crispy andouille and Comté, lemon smoked ribbons

Ingredients

• 2 pavés de 140 à 160 g fresh skin-on salmon fillets
• 80 g sliced smoked salmon
• 80 g Guémené andouille
• 45 g 12- to 18-month aged Comté
• 60 g country bread
• 1 small shallot
• 1 organic lemon
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tbsp heavy cream
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 15 g unsalted butter
• 1 small handful frisée
• 1/4 de botte fresh flat-leaf parsley
• adjust to taste fine salt
• adjust to taste black peppercorns

Method

1. Take the salmon fillets out of the refrigerator 15 minutes before cooking. Pat them dry, season the flesh side very lightly with salt, and pepper.
2. Prepare the crisp: roughly pulse the country bread into irregular breadcrumbs. Grate the Comté. Cut the andouille into very small dice (see the prepared component if needed).
3. In a small skillet, melt the butter with 1 teaspoon of olive oil. Add the diced andouille and finely chopped shallot. Cook for 3 to 4 minutes until the andouille renders a bit of fat.
4. Add the breadcrumbs and smoked paprika. Cook for 3 minutes, stirring, until golden. Turn off the heat, and fold in the grated Comté and 1 tablespoon of chopped flat-leaf parsley. The mixture should be crispy, salty, cheesy, and slightly smoky.
5. Prepare the cold sauce: mix the heavy cream, Dijon mustard, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of apple cider vinegar, pepper, and very little salt.
6. Dress the frisée lettuce with 1 tablespoon of olive oil, a few drops of lemon juice, a splash of apple cider vinegar, and pepper.
7. Cook the salmon: heat a nonstick skillet with 1 teaspoon of olive oil. Place the fillets skin-side down and cook for 5 to 6 minutes over medium heat, without moving them, until the skin is crispy.
8. Flip the fillets for 30 to 45 seconds on the flesh side only. The center should remain translucent. Remove from the heat and let rest for 2 minutes.
9. During the resting time, cut the smoked salmon into soft ribbons (see the prepared component if needed).
10. Plate each dish with a salmon fillet, a spoonful of the lemon-mustard sauce, the andouille-Comté crisp on top or on the side, some cold smoked salmon ribbons, and a small mound of dressed frisée.
11. Finish with a little lemon zest, flat-leaf parsley, and a twist of black pepper.

Nutrition

Per serving

Energy

641.3 kcal

Protein

26.34 g

Carbohydrate

19.98 g

Fat

50.25 g

Fibre

4.3 g

Calcium

296.88 mg

Iron

1.93 mg

Magnesium

57.28 mg