Difficulty:[usr 2]
Scale and lift the salmon fillet, then cut it into 4 equal parts, keeping the skin on. Store cold.
Put a little olive oil in a sauté pan, add the salmon trimmings, let sweat over low heat, add the aromatic garnish, add the wine, let cook at a low boil, until reduced by 2/3 . Strain through cheesecloth and degrease.
In a small sauté pan, brown the pearl onions with a little butter. Let confit. Book.
In a large skillet sear the salmon fillets on its skin, once golden brown, finish in the oven. Keep rosé if possible.
Put the wine reduction on the heat then whisk in the butter to thicken the sauce, adjust the seasoning.
Pipe a circle of sauce in the center of each plate. add the salmon rosti. Surround with golden spring onions and a fine julienne of raw ham. Serve the rest of the sauce in a sauce boat.
Chef Hubert's culinary ideas
