Difficulty: [usr 3]
Prepare the raspberry shallot sauce:
Peel and finely dice the shallots. In a sauté pan, melt half the 50 g butter over low heat. Add the shallots and cook until translucent without browning.
Deglaze with the raspberry vinegar, reduce, then add the fish stock and reduce by three-quarters. Mount with the remaining butter (monter au beurre) for a silky consistency. Season with salt and pepper. Set aside.
Make the salmon cakes:
As a seasoned chef with years in professional kitchens, I recommend finely mincing the salmon fillet using a meat grinder or food processor for a smooth texture. Incorporate the thick cream, salt, and pepper.
Generously butter 4 small ramekins and cover with aluminum foil. Place in a bain-marie (water bath).
Preheat oven to 200°C (thermostat 8). Bake for about 15 minutes. Test doneness by inserting a thin knife or trussing needle; it should come out clean.
Using oven mitts, unmold onto warm plates, blotting any excess moisture with paper towels.
Reheat the sauce and spoon over the cakes, artfully streaking for presentation. Garnish as desired.
A signature creation by Chef Hubert, drawing from classic French techniques.
