Flame-seared salmon fillet, with Béarnaise sauce and melt-in-your-mouth potatoes
Chef Florian Barbarot pays homage to the classic steak-french fries-salad-Béarnaise sauce dish by reimagining it with Norwegian salmon, creating a lighter, more balanced version.
This recipe, called “Tradition Française,” pays homage to French cuisine and its great classics. The dish is deliberately inspired by a staple of French popular cuisine: steak, fries, salad, and Béarnaise sauce. Here, Chef Florian Barbarot reinterprets this classic using Norwegian salmon. The steak becomes a flambéed salmon fillet, revealing the full quality of its flesh thanks to quick, precise cooking. The fries are replaced by a melt-in-your-mouth potato to add a touch of lightness, while the salad becomes a fresh herb salad. Finally, the traditional Béarnaise sauce is reimagined in a lighter version to maintain the dish’s nutritional balance.
Ingredients for Florian Barbarot’s Flame-Grilled Salmon Fillet
Serves 4
Salmon center
- 400 g salmon fillet
- 20 g fine salt
Herb Salad
- 15 g dill
- 15 g chervil
- Olive oil
- Salt, pepper
Béarnaise sauce siphon
- 90 g egg yolk
- 80 g shallot reduction, white wine, mignonnette, white wine vinegar
- 180 g whole egg
- 300 g clarified butter
- 75 g heavy cream
- Salt, pepper
- 1 bunch of tarragon
- 1 bunch of chervil
Melt-in-your-mouth potatoes
- 2 potatoes
- 500 g canola oil
- Salt
Steps for Florian Barbarot’s Flame-Cooked Salmon Center Cut
- Salmon fillet: Season the salmon with salt for 35 minutes, rinse thoroughly, then let it dry on a rack in the refrigerator for 2 hours. Cut into four fillets weighing about 100 g each.
- Flame-searing: Brown the fatty side using a blowtorch, then continue browning the sides while leaving the opposite side unbrowned. Serve immediately.
- Herb salad: Mix the dill and chervil, then season with olive oil, salt, and pepper just before plating.
- Béarnaise sauce in a siphon: Blend all the ingredients in a food processor, then strain through a fine-mesh sieve. Transfer to a siphon with two cartridges and keep at 50 degrees.
- Melt-in-your-mouth potatoes: Cut the potatoes into rounds using a cookie cutter (1 cm thick) and poach them in oil at 130°C for about 35 to 45 minutes. Check for doneness: the tip of a knife should go in with slight resistance; the potato should be cooked through but still hold its shape well. Drain gently and set aside.
This recipe was created for Seafood from Norway as part of a collaboration with Chef Florian Barbarot of the restaurant Quelque Part… Les Abysses (2 toques), featuring Norwegian salmon.
