WeCHEF X RICARDO
The combination of crispy-skinned salmon, delicately basted with butter, herbs, and lemon, is paired with perfectly glazed fondant potatoes, infused with the rich depth of demi-glace.
⏱️ Time: 1h15
🔪 Difficulty: Level 3/5
⚠️ Allergens: , Fish, butter, gluten (optional)
⚙️ Options: gluten free
Ingredients Needed
| Ingredient | Quantity | Unit |
|---|---|---|
| Preparation 1: Parsley Oil🌿 (day before) | ||
| Parsley leaves | 15 | g |
| Sunflower oil | 75 | g |
| Preparation 2: Beef Demi-Glace 🍲🐄(day before) | ||
| Beef stock cube | 1 | unit |
| Water | 500 | ml |
| Flour | 30 | g |
| Butter | 30 | g |
| Onion | 1 | unit |
| Garlic | 1 | clove |
| Carrot | 1 | unit |
| Celery stalk | 1 | unit |
| Thyme and bay leaves | 1 | bunch |
| Preparation 3: Parsley Sauce 🌿 | ||
| Shallots | 62 | g |
| Salt | 2 | g |
| White wine | 25 | g |
| Bay leaf | 1 | unit |
| Vegetable stock | 250 | ml |
| Cream | 175 | g |
| Parsley leaves | 10 | g |
| Preparation 4: Pomme Fondant 🥔 | ||
| Russet potatoes | 2 | pcs |
| Butter | 30 | g |
| Oil | 10 | g |
| Thyme | 1 | bunch |
| Beef demi-glace | 200 | g |
| Preparation 5: Black Tuile | ||
| Squid ink | 2 | g |
| Flour | 10 | g |
| Olive oil | 80 | g |
| Water | 90 | g |
| Preparation 6: Mushroom Duxelles 🍄🟫🔪 | ||
| Button mushrooms | 40 | g |
| Butter | 10 | g |
| Parsley | 5 | g |
| Garlic | 1 | clove |
| Preparation 7: Roasted Salmon 🐟🍣 | ||
| Salmon filets | 2 | pcs |
| Lemon juice | 15 | g |
| Butter | 20 | g |
| Thyme | 1 | bunch |
Step 1: Parsley Oil 🌿
- Pick the parsley leaves and keep the stems for the sauce.
- Add the oil and leaves to your blender and blend for at least 5 minutes until you achieve a smooth mixture.
- Prepare a bowl with a fine strainer lined with paper towels and pour your oil through it.
- Let it drain overnight, and your parsley oil is ready!
Chef Vico and Ricardo's Tips:
Blend long enough for the mixture to start heating up (around 65°C), which will help the two elements combine more effectively.
Congratulations, step 1 is completed ! Let’s continue !
Step 2: Demi-glace Beef 🍲🐄
- Dilute your beef stock cube in 500ml of water.
- In a separate pan, sear the carrots, celery, and onions in a bit of oil.
- In another pan, prepare your roux by mixing melted butter with flour, cooking it until lightly browned.
- Deglaze your vegetables with the beef broth and gradually add your roux while stirring.
- Add your herbs, garlic, and let reduce for about 20 minutes to the desired thickness.
- Strain through a fine sieve and refrigerate overnight to develop flavors.
Chef Vico and Ricardo's Tips:
You can add red wine to this broth for even more flavor. When cooking your roux, we recommend stirring continuously with a whisk to prevent burning.
Step 3: Parsley Sauce 🌿
- Separate the parsley leaves from the stems.
- Chop your shallots and cook them in a pan with salt.
- Deglaze with your white wine and reduce completely.
- Add your vegetable broth and herbs. Then add your cream and the parsley stems.
- Reduce the mixture by about 50%.
- Remove the bay leaves and pour everything into a blender.
- Add the parsley leaves and blend for a few minutes until you get a slightly green sauce.
- Strain the sauce through a fine sieve, taste, and adjust seasoning if necessary.
Chef Ricardo and Vico's Tip:
You can mix this sauce with your green oil to create a color contrast. We recommend doing this at the last moment, just before serving.
Step 4: Pomme Fondant 🥔
- Peel your potatoes, trim the edges, and use a 3 cm diameter cutter to shape them.
- Soak them in cold water, changing the water regularly until they become translucent.
- Dry your potato circles with paper towels.
- For cooking, prepare your veal demi-glace and a parchment paper cover for your pan.
- Begin cooking by placing your circles in a pan with a bit of oil and salt. Once the first side is golden, flip them and add butter.
- Ensure a beautiful coloration on both sides, then add your demi-glace and herbs.
- Cover with parchment paper and let simmer on low heat for about 15 minutes.
- Let the circles cool in the pan for 10 minutes, transfer them to a tray, and glaze the circles with your cooking demi-glace.
Chef Ricardo and Vico's Tip:
You can keep them warm in the oven at 80°C until ready to serve.
Step 6: Mushroom Duxelles 🍄🟫
- Finely chop your mushrooms and cook them with butter for 2-3 minutes.
- Add fresh chopped parsley at the end of the cooking, then set aside.
Chef's Tip:
Mushrooms are always better when not overcooked to preserve their texture.
Step 7: Roasted Salmon 🐟🍣
- Season your fillets, heat your pan with a little oil, and place the fillets skin side down.
- Add butter, herbs, and lemon juice to the pan, continuously spooning over the fillets for about 2-3 minutes.
- Lightly pat them dry with paper towels and plate them immediately.
Chef Vico and Ricardo's Tip:
We recommend doing this only when all your other components are ready to plate. Be careful not to overheat the pan to avoid turning the butter into browned butter.
Plating Suggestion
- Place your mushroom duxelle on your warm fondant potatoes and arrange three of them in an arc shape on the side of your plate.
- Place your salmon fillet on the other side of your plate
- Pour your warm sauce mixed with your green oil in the center of the plate.
- Add flowers and sprouts to your fondant potatoes and sauce, then arrange your tuile pieces. You can zest some lemon on top of your salmon to add flavors. It's ready, Bon appétit!
Me and Ricardo want to congratulate you and thank you, for trying to reproduce this recipe. We hope you are satisfied with the result 🙂
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