Difficulty: Intermediate
Scale the salmon fillet carefully, then portion into 4 equal pieces, keeping the skin intact. Refrigerate until ready to cook.
Heat a touch of olive oil in a sauté pan over low heat. Add salmon trimmings and sweat gently. Incorporate the aromatic vegetables (onions, carrot, celery, bouquet garni), pour in the Madiran wine, and reduce by two-thirds over a gentle simmer. Strain through cheesecloth and skim off any fat.
In a small pan, sauté the baby onions in a little butter until golden and confit-tender. Set aside.
Heat a large skillet and sear the salmon fillets skin-side down until crisp and golden. Transfer to the oven to finish cooking, aiming for a perfect rosé center.
Warm the reduced wine sauce, then whisk in the butter for a glossy finish. Season to taste.
Pipe a neat circle of sauce in the center of each plate. Place the salmon rosti atop, surround with golden baby onions and a delicate julienne of raw ham. Serve additional sauce in a boat alongside.
Chef Hubert's pro tip: This dish showcases precise technique for restaurant-quality results at home.
