Recipe: Salmon Ballottine Prince Bernadotte

Name: Ballottine de saumon Prince Bernadotte
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Ingredients: Lentilles blondes de St Flour cépéesPourquoi ce nom donné a cette belle recette me direz vous ?Juste un peu d'histoire:Jean-Baptiste-Jules Bernadotte naquit a Pau au milieu du Béarn.Général puis Maréchal d'empire il devint sous Napoléon ambassadeur en Suède ou il fut très apprécié par le roi Charles XIII qui n'avait pas de descendance et qui l'adoptaA son décès il devint en février 1818 roi de Suède et de Norvège.Il faut noter d'ailleurs que ses descendants règnent encore de nos jours sur le trône de Suède.Mais quel rapport avec la recette me direz vous ?Lorsque Bernadotte arriva en Suède puis lorsqu'il fut nommé roi il demanda alors à ce que le Français en soit la langue officielle et fit venir des cuisiniers de sa région pour lui concocter des recettes paloises qui avaient bercées son enfance a base par exemple de viandes jambons saucisses fumés qui ensuite entrèrent dans les moeurs de l'alimentation suédoise.Voici donc pourquoi cette recette a cet intitulé:Elle représente le mariage du saumon, poisson local accordé avec le goût de son Béarn natal.Ballottine de saumon Prince Bernadotte pour 4 personnes :1 beau filet de saumon (sauvage si possible) taillé dans l'épaisseur en 4 morceaux de 170 g environ.8 tranches fines de lard fumé paysan300 g de lentilles blondes de St Flour(Label rouge)1litre de bouillon de volaille préparé50 g de cèpes secshuile de noix et d'olivessel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Blonde lentils from St Flour with porcini mushrooms

Why this name given to this beautiful recipe you might ask?

Just a bit of history:

Jean-Baptiste-Jules Bernadotte was born in Pau in the middle of Béarn.
General then Marshal of the empire he became under Napoleon ambassador to Sweden where he was greatly appreciated by King Charles XIII who had no descendants and who adopted him
Upon his death he became in February 1818 King of Sweden and Norway.
It should be noted moreover that his descendants still reign today on the throne of Sweden.

But what connection to the recipe you might ask?

When Bernadotte arrived in Sweden and when he was appointed king he then asked that French be the official language and had cooks from his region brought to him to prepare him with Palois recipes that had cradled his childhood based for example on meats hams smoked sausages which subsequently became part of Swedish eating customs.

Here is why this recipe has this title:

It represents the marriage of salmon, a local fish paired with the taste of his native Béarn.
Salmon Ballottine Prince Bernadotte for 4 people:
1 beautiful salmon fillet (wild if possible) cut into the thickness in 4 pieces of approximately 170 g each.
8 thin slices of smoky peasant bacon
300 g of blonde lentils from St Flour

Step-by-step directions

1- Soak your dried porcini for 4 hours in your cold poultry stock.

2- Prepare 4 strips of parchment paper sized 15cm wide by 25cm long.

3- Install your thick salmon slices on your work surface and give a good turn of the pepper mill (no salt) then wrap them by rolling around 2 slices of smoked bacon, thus you will have 4 small packages, then pour in the center of each sheet of paper a few drops of oil, install each ballottine in it, roll and put a small string around it, direction the fridge for 2 hours.

4- Drain your lentils keeping the juice, recover your porcini slices and mince them then in a pot pour a little walnut oil heat barely and thus sweat for 5 minutes your diced porcini then add your lentils cook for about twenty minutes salt at this time then cover and turn off your heat.

5- In a pot pour 2 spoons of olive oil, then when it is hot place your ballottines cook 4 minutes on each side then add 5 cl of water cover and turn off the heat for a rest of 5 minutes.
Plating.
Unwrap your ballottines pour the remaining juice into your lentils and in each cut 3 thick slices.
In beautiful hot slightly deep plates install a ladle of boiling lentils then your slices of salmon roasted to perfection.
You know how much I am a fan of blonde lentils from St Flour yet the producer I was under contract with was of rare indelicacy and "planted" me without warning me when I had well helped him by presenting his lentils to very well known colleagues.
Anyway if you have the opportunity to pass through these mountains do not hesitate anyway to bring some back in your purse.

Cèpes Saumon Poisson aux cêpes Saumon aux lentilles