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Cooking Recipe Video : Marinated Salmon Ballotin with Fennel

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Restaurant: Château de Trigance

Chef: Philippe Joffroy

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.2/ 5 - 12 votes - 1,516 views
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Restaurant: Château de Trigance

Chef: Philippe Joffroy

Rank This Chef's Recipe

Average Rating: 2/ 3 - 2 votes

Viewers Video Rating

Average Rating: 4.2/ 5 - 12 votes - 1,516 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
35
Cooking recipe Search Tags:
 Marinated Salmon Ballotin with Fennel Marinated Salmon Salmon Ballotin Ballotin with with Fennel Fennel
Recommended wine with the dish:
Chablis, Macon Village
Difficulty level:
Cooking recipe viewed:
1,516
Cooking Recipe Preparation time
  • Preparation time: 35 minutes
Cooking Recipe Ingredients
  • 2.2 lbs. fresh salmon fillet
  • 2 fennels
  • 1 carrot
  • 4 leeks
  • 1.1 lbs. button mushrooms
  • 0.66 lbs. rough salt
  • 0.33 lbs. sugar
  • 1 handful ground pepper as well as dry fennel
  • 1.8 oz. butter
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Place the salmon fillet on a plate.
  2. Put the leek green, fennels and carrots on top of it.
  3. Add some rough salt, sugar, dry fennel and pepper.
  4. Marinate for 48 hours in the refrigerator.
  5. Mince the leek white and fresh mushrooms.
  6. Sweat in butter for about 5 minutes. Season. Let it cool down.
  7. Remove the vegetables from the salmon fillet.
  8. Then, cut it into, long, slices (layers).
  9. Overlap 2,3 slices. Place the vegetables on it and roll. Close the ballotin.
  10. Facultative: if you like, you can keep the leek green in order to extract some very thin thongs, which could be used as band for the small package.
  11. Decorate with the fennel green and olive oil as you like it.
Restaurant
Name:
Château de Trigance
Phone:
+33 4 94 76 91 18
Website:
www.château-de-triga
Address:
Château de Trigance
City:
Trigance
Country:
Fr
Overview:
"At the heart of the wild Provence and the gates of Verdon, not far from the famous village "Fayence", lays Trigance. Heir of a long medieval tradition, Trigance was constructed on an altitude of more than 2000 feet. It is dominated by a military fortress, the Castle of Trigance. Philippe Joffroy has been the chef de cuisine since more than 10 years and proposes an excellent, medieval cuisine."
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