Difficulty: 2/5
Peel and finely chop the shallots. Zest the lemon and chop finely, then blanch briefly. In a sauté pan, warm the honey over low heat, add the shallots and lemon zest, and cook gently until caramelized. Deglaze with wine vinegar, simmer the juices until nearly dry, then add the fish stock and reduce to a syrupy consistency. Whisk in the butter to finish the sauce.
Season the thinly pounded salmon paillards with Guérande salt and freshly cracked black pepper. Sear skin-side down in very hot duck fat, then finish cooking in the oven.
Plate the sauce in the center of four preheated plates. Place the paillards skin-side down on top. Garnish with fluted carrot slices (blanched and browned in butter), black olive slices, and batons of leeks (blanched and browned in butter). Surround with a bead of sauce and finish with sprigs of fresh chervil.
Culinary Ideas from Chef Hubert
