Recipe: Wild Salmon Roasted Wrapped in Pancetta

Name: Saumon sauvage rôti cerclé de Pancetta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Ingredients: cuisson en papilloteLentilles blondes de St-Flour au jus et girolles poêléesSaumon sauvage rôti cerclé de Pancetta pour 4 personnes :4 tranches épaisses de filet de saumon sauvage* la peau retirée(150 g environ)16 tranches très fines de Pancetta*200 g de Lentilles blondes de St Flour (si possible)8 petits oignons nouveaux épluchésDans une boule a thé enfermez un peu de thym, de laurier ,2 clous de girofle un peu de poivre en grains et une gousse d'ail écrasée300 g de petites girolles le pied juste retiréune petite persillade :ail haché avec tiges d'oignons nouveaux ou persil simplehuile d'olives quelques petits lardons blanchissel et poivre du moulin4 bandes de papier sulfurisé de 20cm de longueur et de 10cm de largeur (a peu près)

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (9 reviews) Fishes

Prep 15 min

Cook 40 min

Total 55 min

Servings 4 serv.

Ingredients for 4 servings

parchment paper cooking

Blonde Lentils from St-Flour with juice and sautéed chanterelles
Wild salmon roasted wrapped in Pancetta for 4 people:
4 thick slices of wild salmon fillet* skin removed (approximately 150 g)
16 very thin slices of Pancetta*
200 g of Blonde Lentils from St Flour (if possible)
8 small new onions peeled
In a tea ball enclose a little thyme, bay leaf, 2 cloves, a little peppercorns and a crushed garlic clove
300 g of small chanterelles with just the foot removed
a small parsley mixture: minced garlic with new onion stems or simple parsley
olive oil a few small blanched lardons
salt and freshly ground pepper
4 strips of parchment paper 20cm long and 10cm wide (approximately)

Step-by-step directions

1- Rinse your lentils, in a small casserole pour 1 tablespoon of olive oil then add the lardons and small onions, sweat for 5 minutes then pour in your lentils, add liquid 5 cm above and add your tea ball, bring to a boil then lower heat to minimum, cover and let cook for 30 minutes, if liquid is lacking add a little water.

2- During this cooking we will prepare the salmon ballotines: pepper only your salmon steaks then using the Pancetta slices wrap your pieces of salmon, then in front of you align your 4 strips of parchment paper, on each at the start pour a drizzle of olive oil place your salmon ballotine on this part then wrap and tie loosely.

3- Then in a sauté pan pour a little olive oil and when hot place your papillotes in it, cook 3 minutes on each side, then pour in 10 cl of water and quickly close with a lid and turn off the heat (rest).

4- In a pan heat a little olive oil and a knob of butter quickly sauté your chanterelles, salt and pepper and turn off your heat.
Final;
Test your lentils if they are almost cooked salt them for their last 5 minutes of cooking;
Remove your ballotines and pour the released juice into the lentils, sauté your chanterelles to reheat them then add your parsley mixture for a turn in the pan.
There you are ready to plate, remove the paper around your salmon steaks and cut 3 thick slices in each with a thin knife, plate the boiling lentils with the salmon slices on top and the small chanterelles around.
This dish idea has been reproduced many times in our starred restaurant A Sousceyrac in Paris, the recipe was then called salmon "Prince Bernadotte"
*It is only because my friend from the fish shop L'étoile had

Saumon Pancetta Lentilles Papillotes Saumon aux lentilles