Holiday recipes from top Paris chefs: Éric Frechon’s salmon baked in coarse sea salt and vegetables cooked with olive oil

Monday, December 21st, 2015. Filed under: Christmas Destinations Food & Dining Free Recipes Holidays Home & Garden
Éric Frechon’s salmon baked in coarse sea salt and vegetables cooked with olive oil (photo taken from the book "Lazare" published by Editions Solar) ©Photographies des recettes VALERY GUEDES Stylisme BERENGERE ABRAHAM

Éric Frechon’s salmon baked in coarse sea salt and vegetables cooked with olive oil (photo taken from the book “Lazare” published by Editions Solar)
©Photographies des recettes VALERY GUEDES Stylisme BERENGERE ABRAHAM

(Relaxnews) – We’re in the final run-up to the year-end festivities. This week Relaxnews provides you with recipes from top chefs in Paris to add a gourmet French touch to your Christmas menu. Today, triple Michelin-starred Éric Frechon, who is the chef at the iconic Bristol hotel in Paris, gives us his recipe for salmon baked in coarse sea salt and vegetables cooked with olive oil, which is served at his own restaurant Lazare in the capital.

Serves 4
Preparation time: 35 min
Cooking time: 10 min

4 salmon fillets with the skin on weighing 180 g each
1 kg of coarse sea salt

For the vegetables
100 g of carrots
100 g of snow peas
1 small zucchini
100 g of turnips
200 g of fresh peas
1 lemon confit
10 cl of olive oil
Salt and pepper

- Preheat the oven to 180°C (Gas mark 6).

- Peel the carrots and the turnips, then dice finely. Wash the zucchini, wipe it, cut off its ends, then dice it to the same size as the carrots and turnips. If necessary, remove the stalks and trim the snow peas. Shell the fresh peas.

- Bring a saucepan of salted water to the boil, and drop the vegetables in one after the other so that they are cooked al dente (approximately 5 minutes for the carrots, turnips and fresh peas, 4 minutes for the snow peas, and 1 minute for the zucchini). As soon as they are cooked, take them out of the pan with a slotted spoon and rinse them in cold water: this enables the vegetables to keep their color and crunchiness. Let them cool.

- Rinse and wipe the salmon fillets, making sure there are no bones.
Half-fill a high-sided earthenware dish with coarse sea salt. Arrange the salmon fillets on top, skin side down, then place in the oven. Cook for 4 or 5 minutes. To test if the salmon is cooked, stick a knife into the thickest part — if it’s warm it’s done.

- Dice the lemon confit finely. Put the olive oil in a frying pan, heat on high and add the vegetables, the lemon confit, and season with salt and pepper. Mix with a spatula to make sure they are well coated with oil, add a little water and heat for 2 minutes, during which time they should become beautifully shiny.

- Put a salmon fillet on each plate after having removed the skin delicately, and surround with the glazed vegetables. Serve immediately.

bc/lm/al

Share Button

Related posts

‘The Kitchen’ star Katie Lee shares her tips for easy summer entertainingKate Hudson and Matthew Bellamy star as FarmVille winemaking avatarsCookbook spotlight: Yotam Ottolenghi’s ‘Plenty More’Chef Joel Robuchon to release cookbook for well-beingMove over macaron, there’s a new French pastry in townDolce & Gabbana releases summer ice cream with MagnumSipping on summer: Mixologist Jim Meehan’s Dark and StormySipping on summer: Mixologist Tony Conigliaro’s grilled lemon margaritaSipping on summer: Mixologist Jim Meehan’s Pisco SourSipping on summer: Mixologist Tony Conigliaro’s gooseberry and elderflower CollinsSipping on summer: Mixologist Jim Meehan’s The AlgonquinHoliday recipes from top Paris chefs: Lobster and Jerusalem artichokes by Christophe Saintagne at Le MeuriceBritain’s Prince Charles frets about future of French cheeseNew service will deliver Michelin-starred meals to Londoners’ doorsCreamy Lancashire and gouda specialist get singled out at international cheese competitionFood Network star Katie Lee shares her recipe for strawberry brownie cakeDon’t whine about the price: Japan grapes sell for $8,000Diane Kruger is the new face of Martell CognacOutrageous chocolate Easter bunny costs $49,000 thanks to diamond eyesFirst Lady of food Michelle Obama graces cover of ‘Cooking Light’ magazine