Recipe: Salmon escalopes

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!