Frank's Recipes! Roasted Salmon, Béarnaise Relish, White and Red Endives

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Roasted Salmon, Béarnaise Relish, White and Red Endives

Serves 4

Roasted Salmon
4 x180g thick, mid-cut fillets wild Scottish salmon, skinned
Salt and pepper, to taste
Olive oil for pan-frying

Béarnaise Relish
2 tarragon leaves
20g coarsely-ground black pepper
Olive oil
500g shallots, sliced lengthwise
250ml clear chicken or vegetable stock
Fleur de sel (sea salt), to taste
200ml sherry vinegar
200m dry white wine
25g clarified butter
1 tomato preserves shaving
8 white endives, washed, blemished
outer leaves removed
Olive oil, for sautéing
Butter
Chicken stock
A pinch of sugar
Salt and pepper, to taste
4 red endives, washed and trimmed

For the Roasted Salmon:
Season the fish with salt and pepper to taste.

Heat a little olive oil in a heat-proof casserole dish and brown the salmon fillets lightly on both sides.

Transfer the dish to an oven pre-heated to 200oC and roast for about 5 minutes. (Take care not to overcook the salmon otherwise it will become dry)

For the Béarnaise Relish:
Place 1 tarragon leaf and the coarsely-ground black pepper in an etamine or small bonquet. Warm up a bit of olive oil in a casserole dish, then add the shallots. Season to taste with fleur de sel. Place the prepared etamine in the dish, then heat to reduce the sauce. Add the sherry vinegar and white wine, and further reduce the liquid. Remove the etamine.

Monté with butter and season to taste with black pepper. Chop the remaining fresh tarragon leaf into bits and add to the relish.

For the Endives:
Slice the white endives in halves vertically (from the tip to the bottom) and place cut-sidedown into a hot pan with olive oil over medium heat. Add butter and a pinch of sugar and heat until the surfaces are caramelised.

Cover with chicken stock, reduce heat and allow to the white endives to simmer slowly for about 15 minutes until they are very tender.

Slice the red endives onto thin pieces using a mandolin. Season to taste with salt, pepper and olive oil before serving.

Presentation
Arrange the white and red endives on serving plates, then add a slice of salmon to each plate and drizzle with bearnaise relish.