Salmon Escalopes light and fragrant

Name: Salmon Escalopes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 beautiful slices of fresh wild salmon, preferably about 6.25 oz (180 g) each; 12 slices of artisanal bacon, thinly cut; 6 organic bananas, not too ripe; 1.75 oz (50 g) of dried blond raisins, soaked in water for 1/2 hour before cooking; 3 dl of 30% liquid cream; 1 tablespoon of grapeseed or rapeseed oil; 2 knobs of good butter; Salt and freshly ground pepper; 1 tablespoon of maple syrup or liquid honey

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (5 reviews)

Prep 30 min

Cook 25 min

Total 55 min

Servings 6 serv.

This recipe for fresh salmon escalopes with bananas and bacon, as prepared on the Île d'Orléans, comes from our special Canada menu. The 6 escalopes cook for 14 minutes at 200°C, wrapped in artisanal bacon that browns at the same time as the fish. You will serve them topped with a cream and raisin sauce prepared right in the cooking dish itself. The trick: sauté the bananas separately, sliced thick (3-4 cm), caramelized in a pan with a splash of maple syrup. Smoked bacon, fresh salmon, and sweet bananas, it's the Quebec combination we recreate here.

Ingredients for 6 servings

Adjust for

servings

6 beautiful slices of fresh wild salmon, preferably about 6.25 oz (180 g) each
12 slices of artisanal bacon, thinly cut
6 organic bananas, not too ripe
1.75 oz (50 g) of dried blond raisins, soaked in water for 1/2 hour before cooking
3 dl of 30% liquid cream
1 tablespoon of grapeseed or rapeseed oil
2 knobs of good butter
Salt and freshly ground pepper
1 tablespoon of maple syrup or liquid honey

Step-by-step recipe

1 Preheat your oven to 390°F (200°C) (gas mark 7).

2 Lay your 6 salmon slices on your work surface, salt lightly due to the bacon and pepper both sides, then wrap each one with 2 slices of bacon. Secure them with a small piece of string.

3 In an ovenproof dish, place a knob of butter on the bottom, put your small salmon packages in and cook for 14 minutes.

4 Meanwhile, peel the bananas and cut them into thick slices of 3 to 4 cm.

5 In a pan, heat a knob of butter and a tablespoon of oil. When the mixture has a nice brown color, add your banana slices. Salt and pepper them, then after 2 minutes add the maple syrup and let cook for another 2 minutes, then transfer to a plate.

6 Remove your salmon bundles from the oven, take off the strings and place them on a serving plate.

7 Now put your cooking dish on the stove, add the liquid cream and drained raisins and let reduce until it reaches a cream consistency, then adjust the seasoning. Plating: on nice plates, coat with sauce, then place a salmon fillet in the center cut into 3 pieces on the bias and finally arrange the sautéed banana slices harmoniously around it. The combination of smoked fish, bacon, and bananas will delight, I'm sure, all your guests!

Chef Patrick's Comment

Come on you visitors from across the Atlantic, since you are becoming more and more numerous on our site, don't hesitate to make this recipe that comes straight from your home, to which I've only added my own special touch.