Difficulty:[usr 2]
Peel and chop the shallots, zest the lemon and chop finely, blanch quickly,
put the honey in a sauté pan, heat over low heat, add the shallots and lemon.
Let cook gently until caramelized , deglaze with the vinegar, remove the juices from the sauté pan,
let reduce until dry, moisten with the stock, let reduce again until you obtain a syrupy liquid (but not too much),
wheat butter.
Season the paillard-cut salmon with salt and pepper, cook on the skin in very hot fat (one side), finish in the oven.
Lay the sauce in the center of four hot plates, place the paillards skin underneath, on top, decorate with fluted slices of carrots, blanched and browned in butter, slices of black olives and logs of leeks blanched and browned in butter, surround with a bead of sauce.
garnish with sprigs of chervil.
Culinary Ideas from Chef Hubert
